Turkish poached eggs and garlic dill yogurt is best served on toast or pita bread. Mix plain Greek yogurt with fresh dill, a little garlic, and lemon zest. Serve two poached eggs on top and smear the yolk and yogurt all over the crunchy toast. This breakfast is a game changer.
You guys know how I feel about my toast. Tomato toasts are my summer jam. I have all the love for my year-round main squeeze the avocado toast. It took me seven years but, I finally mastered poaching eggs. Don’t tell my husband because it’s the one thing in the kitchen I let him think he does better than me.
What do I want for Mother’s Day breakfast and brunch? THIS.
Poached eggs served on top of an almost cream cheese-like yogurt and then smeared together all over toast. Gosh! Don’t forget the chili flake butter drizzled all over the top.
I couldn’t have planned it better.
I know you might be thinking this is a bit complicated but I swear it isn’t. If this egg poaching tutorial doesn’t help you, fear not. Top the yogurt with fried eggs or jammy eggs. The only work that goes into the yogurt is mixing in grated garlic and fresh dill.
Sorry if I am ruining your plans to make homemade Hollandaise sauce this weekend for dear old Mom. Skip it and do the cool Turkish yogurt. It is way less work.
Be honest with yourself. What mom really wants a meal that she has to hear you slaving over? What mom wants to hear you complain (under your breath) about all the pots and pans you have to clean up afterwards?
Turkish poached eggs and garlic dill yogurt just became way more appealing!
Keep the kitchen work and mess to a minimum this weekend, people. Make those Mom’s a friggen Mimosa and let them eat their food while it is still hot!
Mic drop.
Turkish Poached Eggs and Garlic Dill Yogurt
Poached eggs served on top of garlic dill yogurt with a chili butter sauce served with toast for dunking.
Ingredients
- 4 tbsp white vinegar
- 4 large eggs
- 1 1/4 cups plain Greek yogurt
- 1 garlic clove, grated
- 1 tsp fresh chopped dill
- salt
- 1/4 tsp lemon zest
- 2 tbsp butter
- 1/4-1/2 tsp crushed red pepper flakes
- 4 slices of sourdough bread, toasted OR 4 pitas cut in half and toasted
- fresh cracked pepper
Instructions
- Bring a large pot deep sided skillet filled 3/4 the way with water to a boil. Add 1tbsp vinegar to 4 small bowls. Crack and egg into each bowl and let it sit while the water comes to a boil. This will help the egg stay together during poaching.
- In a medium mixing bowl, combine the garlic, dill, lemon zest and a big pinch of salt. Mix well. Let it sit at room temperature while you prepare the eggs.
- When the water is rapidly boiling, use a whisk and create a whirlpool by stirring in a circle. Once the little vortex forms in the center, pour one vinegar/egg bowl directly into the center. keep stirring around the egg being careful not to hit it. Once the white starts to not be translucent, you can stop stirring as much. Boil the egg for about 6 minutes. Remove with a slotted spoon and place into the rinsed bowl the egg was in previously. Continue the process for all eggs.
- Once the eggs are nearly all poached, add the butter and chili flakes to a small heatproof dish. Microwave for 20ish seconds until the butter melts.
- Spoon a good heaping 1/4 cup of yogurt down on to each plate or bowl. Top with 1-2 eggs. Drizzle the chili butter on top of the eggs. Sprinkle a little pepper and salt on top. Add toast to the plates. Serve.
