Turkish Eggs on Toast
Now let's get to the bottom of this for those of you who have never heard of it before but love to try out new eggy brekkies. Turkish eggs are basically poached eggs on top of some silky smooth thick yoghurt and finished off with a hot spiced garlicky, peppery and buttery oil. It's a perfect pick me up food for when you low on energy and need to re-energize. This is definitely my kinda bite in the weekend!
Though, this dish is often eaten with poached eggs you can also enjoy it with a soft-boiled egg - if you want a stress-free brekkie. I often end up with egg lava when I try to poached an egg, and then there are days when I hit the jackpot and have a perfect on as featured on the photo. So if you want to make your life easier don't poach but boil them.
Turkish eggs are often eaten with the yoghurt, a spiced buttery oil and a few herbs, I just added what was left in my fridge. So, I’ve added some feta cheese and black kalamata olives to the toast because these flavours work really well with the mild yoghurt, egg and sauce. But if you're not a fan of olives or cheese, leave them out and enjoy these eggs just like that.
>>Need more eggy breakfast inspirations? Then check-out my Smoked Salmon & Herb Tamagoyaki, Garam Masala Style French Toast or Spicy Breakfast/Lunch Taco.
Turkish Eggs on Toast
- Prep: 5 min
- Total: 10-15 min
NOTE: This recipe is for one person. Double the recipes for more portions.
- 1 poached egg or 1 soft boiled egg
- 1 thick slice of toast (this could be any type of bread)
- 1 ½ tbsp of Greek yoghurt
- 1 tbsp olive oil
- 1 tsp unsalted butter
- ⅛ tsp chili pepper
- ½ tsp Pimenton
- half of a small clove of garlic minced or a bit of garlic powder
- fresh herbs (parsley or dill)
For garnish (optional):
- black kalamata olives (break these up)
- feta cheese
- chili flakes
1. Poach or cook a soft-boiled egg and set this aside in some cold water (to prevent it from further cooking).
2. Toast your bread (in a toaster, oven or pan). Then prepare your flavoured oil by melting butter and olive oil in the microwave (less than a minute) or pan. Add the chili pepper, garlic and Pimenton powder to a heatproof bowl and pour the hot buttery oil over it. Mix well.
3. Smear a layer of Greek yoghurt on the toast. Then top it off with the poached or soft-boiled egg. Then drizzle the hot flavoured buttery oil and garnish with some fresh parsley, olives, feta cheese and chili flakes. Enjoy!
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