Turkish-Style Poached Eggs with Garlic Yogurt, Chili Flakes & Walnut Butter
★★★★★
PREP TIME
10 minutes
COOK TIME
7 minutes
SERVES
2
Ingredients
4
eggs
1 cup
Turkish yogurt
1
garlic clove, mashed
2 tablespoons
butter
1 teaspoon
dried chili flakes
1/4 cup
walnuts, crushed
2 tablespoons
apple cider vinegar
1 piece
flat leaf parsley
1 teaspoon
red peppercorns
Instructions
- Crack each egg into separate small, shallow bowls. Prepare water to poach your eggs. Bring to a boil over high heat and add the vinegar. Lower the heat to a simmer.
- Stir to create a vortex in the water and gently add eggs one at a time by lowering the bowl into the water in the center gently .
- Cook for about 3 minutes for a soft yolk or about 4 to 5 minutes for a hard yolk. Place on a paper towel to drain excess water.
- Put the yogurt in a bowl add the mashed garlic and stir. Divide the yogurt in to serving plates.
- Add the butter to a small skillet over medium heat. Melt the butter with the chili flakes and crushed walnuts and sizzle for 1 to 2 minutes until the butter turns a golden color.
- Place eggs on top of the yogurt and pour the spiced butter with walnuts on top of the eggs. Garnish the eggs with parsley and sprinkle with the red peppercorns and salt and pepper to taste.
