Ingredients
Scale
- 4 large fresh eggs
- 1 cup full-fat Greek yogurt
- 2 tbsp quality butter
- 1 tsp smoked paprika
- 1 tbsp chopped fresh dill or parsley
- Salt and pepper to taste
- 1 tsp chili flakes for added heat (optional)
Instructions
- Prepare the poaching water by filling a large saucepan with water and adding a splash of vinegar. Bring to a gentle simmer.
- Crack each egg into a small bowl before gently sliding them into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
- In a bowl, mix Greek yogurt with salt and pepper until smooth. Spread on a serving plate as the base.
- In a small saucepan, melt butter over medium heat. Stir in smoked paprika and chili flakes until fragrant (about 1-2 minutes) and remove from heat.
- Place poached eggs atop the yogurt layer, drizzle with spiced butter, and sprinkle with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 370mg