Turkish Poached Eggs with Yogurt and Chilli Butter
Ingredients
Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
120g of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
1 small garlic clove, crushed
1 tbsp fresh dill, finely chopped
1 tbsp olive oil
Salt and black pepper
50g butter
½ tsp smoked paprika
½ tsp chilli powder
2 eggs
2 tbsp fresh parsley, chopped
2 slices of sourdough, grilled or lightly toasted
Method
- Put the Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
- Melt the butter in a small pan over a low heat. Stir in the paprika and chilli powder.
- Cook for one minute until the butter is beginning to brown a little, then remove from the heat.
- Bring a pan of water to a bare simmer and poach the eggs for 2-3 minutes or until cooked to your liking.
- Carefully remove using a slotted spoon and drain on kitchen paper.
- Divide the yogurt between two bowls. Add an egg to each portion, then drizzle over the paprika butter and scatter with a little parsley. Serve with the toasted sourdough for dipping.
