Image of Turkish eggs with Turkish toasts

Turkish eggs with Turkish toasts

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  • Cooking time: 5 mins.
  • Serves: 2

IngredientsIngredients

  • 200g Greek yogurt
  • 1 small garlic clove, crushed
  • 4 large British Lion eggs
  • 25g butter
  • ½ tsp hot paprika
  • a squeeze of lemon juice
  • sourdough bread, sliced, griddled and buttered to serve

Poached eggs in yogurt with melted paprika butter and Turkish bread toast

Method

Mix together the yogurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs (Gizzi uses free range) for 3 minutes so the yolks are still soft. Lift each egg out with a slotted spoon and drain on kitchen paper. While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter. Place two eggs into each bowl of yogurt. Drizzle the butter over the egg and yogurt. 

I always look for the Lion on eggs to guarantee the highest standards of food safety.  All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.