My horizons have been broadened. Big time.
My approach to new foods or cooking techniques is that I am ALWAYS game to try them. Always. I will never say no.
This includes my most loathed food: mushrooms. I want to like them SO badly, but I just don’t. BUT! I keep trying them in the hopes that my palate will suddenly change.
Meanwhile, since that doesn’t seem to be happening, I just keep trying my hand at other new-to-me dishes. Like these Turkish eggs. Now, Turkish-style eggs are not exactly a new thing. But they are new to me! And I’m obsessed.
For those who don’t know, Turkish eggs traditionally involve a cooked yogurt sauce that is flavored with herbs or garlic or spices. That sauce gets topped with poached eggs and a drizzle of a spice-infused butter. When you break it down like that, it doesn’t sound all that strange, right? It kinda just sounds downright delicious.
Given my affinity for eggs (hellloooo, name of this blog!), I knew that a riff on this dish was in my future. And lucky for you guys, the future is today.
My version of Turkish eggs involves a bowl of Greek yogurt, whipped together with some fresh dill and garlic and cooked over a double boiler for a few minutes until it is warmed through, creamy, and luscious. The spiced butter for me involved MORE dill (I can’t get enough of this herb) and some red pepper flakes for heat.
You could take these flavors in any direction you see fit. Some smoked paprika or cumin would be lovely. Or switch up the herb! I could see cilantro or tarragon here. The possibilities are endless! And you know I love when a recipe can be adapted approximately 323 different ways. I get bored easily, and switching things up keeps things interesting and fun!
The poached eggs are the basic component of this dish, but good LORD, there isn’t anything else on earth that I would want sandwiched between that fluffy warm yogurt and that insane butter drizzle.
I like to serve this with some toasted bread. Do yourself a favor and get some really good quality bread for your breakfasts like this. It makes all the difference in the world. I went with a whole wheat sourdough, which has quickly skyrocketed to first place in my bread-loving brain. It has all the flavor of sourdough but the crunch and toasty texture of wheat bread. LOVE.
Toast it up and drizzle with a little olive oil or even some of the spiced butter. It is the perfect vessel for transporting this plate of deliciousness into your mouth. As fast as possible.
Side note: I think a piece of warmed naan or pita would also work wonders in this department. All carbs are welcome. We don’t discriminate.
Dishes like this tend to intimidate people…just because it’s unfamiliar. But trust me when I say that this one is SUPER SIMPLE. The hardest part is poaching the eggs, and that’s a skill you just sort of develop over time. The flavors are incredible, and it feels like a very special dish. Like, this is the kind of dish I want to serve to everyone I know.
Because it’s different and interesting!
Because it sort of feels fancy for those reasons!
But mostly because it is one of the best breakfast items I’ve made or eaten in a LONG time.
Heaven on a plate!
½ cup plain Greek yogurt (2% fat or higher)
1 garlic clove, grated or pressed
2 teaspoons fresh dill, chopped
Pinch of salt
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 teaspoon red pepper flakes
1 teaspoon fresh dill, chopped
Toasted bread slices or naan bread
Additional chopped dill
Create a small double boiler by filling a medium saucepan with about 2 inches of water and bringing it to a simmer.
Once the water is simmering, mix together the yogurt, garlic, dill, and salt in a medium heat-proof bowl and place it on top of the saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water.
Cook, stirring constantly, until the mixture is of the consistency of lightly whipped cream – thickened slightly but also warmed through. Remove the bowl from the heat and set aside.
In a small saucepan, melt the butter over medium heat. Swirl the pan until the butter lightly browns and smells nutty. Remove the pan from the heat and stir in the olive oil, red pepper flakes, and dill. Set aside.
Poach your eggs to desired doneness (I do two per person).
Spoon the whipped yogurt mixture into the bottom of two serving bowls and top with the poached eggs. Drizzle the spiced butter mixture over top, garnish with additional dill, and serve immediately with toasted bread or naan on the side for dipping.
Adapted from here.