Turkish Eggs

Turkish Eggs

You’re a good egg, just a little cracked and scrambled right? We feel you, these last couple of years have had all of us scrambling at times for obvious reasons but let us give you a crackin’ good egg dish that’ll take your brunch-at-home to the next level. It’s simple and doesn’t take a lot of time, so your weekend snooze-in won’t be affected. It’s impressive to look at and tastes eggcellent. We promise!

Turkish eggs or known as Cilbir in Turkey are poached eggs over a bed of seasoned Greek yoghurt – our version garnished with arugula, hot sumac butter and fresh mint. It’s divine, a must-try!

Watch our Turkish Eggs Instagram reel here: https://www.instagram.com/p/CcZNeOnD6JR/ or follow the recipe below.

Ingredients 

4 Pace Farm free-range eggs
100g Pepe Saya butter
200g Moo Greek style yoghurt 
30ml Mr Organic extra virgin olive oil
1 pinch Olsson's sea salt flakes
1 pinch Barts bristol five blend pepper
1 tbsp Barts sumac seasoning
1 sprig fresh mint
1 bunch fresh rocket

Method:
1. Poach your eggs

Grab a large saucepan, fill with water, season with sea salt, and bring that to the boil. Crack eggs into small bowls. Once water is boiling, add a splash of white vinegar (to help prevent the egg-whites from dispersing in the water). Stir through the water to make it whirl, carefully pour eggs into pan. It should take about 4 minutes for perfectly, delicate poached eggs. Take them out when done and place on a paper towel to drain.

2. Whisk your yoghurt

Whilst your eggs are poaching away, you can crack on with the yoghurt mix. Place 6 heaped spoonfuls of Moo yoghurt into a bowl, add olive oil, salt, pepper and whisk away until smooth and glossy. Taste and adjust seasoning to your personal preference. Just a hint of paprika powder or some chilli flakes are a great addition for a bit of kick.

3. Prepare the butter

As one of the last steps, heat up the butter and wait for it to start foaming. Be careful, do not let it burn! Once it becomes a little brown, take the pan off the heat and add the sumac and whisk quickly – cautiously so, it’ll be hot!

4. Plate it up

Pour yoghurt onto a place, spread around a little to create a nice layer for those eggs to sit on. Elegantly distribute half of the rocket on top and delicately place those poached eggs onto this bed of yoghurt & arugula. Spoon over the hot sumac butter generously and garnish with the leftover rocket and freshly chopped mint. Voilà, it couldn’t be simpler!

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