Want to take a simple breakfast to the next level? Look no further than these Turkish poached eggs. The chilli oregano butter is an absolute must!
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup full-fat Greek yoghurt
- 2 tsp chopped fresh dill plus sprigs for serving
- 1 garlic clove, crushed
- Pinch Himalayan sea salt
- Freshly ground black pepper
- 3 tbsp unsalted butter
- 2 tbsp sesame seeds
- 3 tbsp fresh oregano leaves
- 1 tsp chilli flakes
- 4 large slices sourdough
- 1 tbsp olive oil
- 8 large eggs
- Fresh mint leaves, to serve
Method
- Preheat oven to 180°C (160°C fan-forced). Combine the Greek yoghurt, dill, ½ the garlic, ¼ teaspoon Himalayan sea salt, and pinch of black pepper in a small bowl. Set aside.
- Melt the butter in a small frying pan over a medium-low heat. Add sesame seeds, oregano, chilli flakes and a pinch of sea salt and cook in the pan until fragrant and golden, about 4 mins. Remove from heat. Place the sourdough on a baking sheet, brush both sides with oil, crushed garlic and season with a pinch of salt and pepper.
- Meanwhile, bring 2-3 inches of water to a gentle simmer in a large frying pan. Crack 4 eggs into the water and poach until the whites are set but yolks are still runny, about 3-4 mins. Using a slotted spoon, carefully transfer cooked eggs to paper towels to drain. Repeat with the remaining 4 eggs.
- To serve, dollop a few spoonfuls of the Greek yoghurt mixture to the centre of the sourdough, top with poached eggs, mint, and the chilli and oregano butter.
- Tip: When poaching eggs in a shallow pan, ladle hot water over the top to assist the cooking process. Be gentle and don’t agitate them too much; softly, softly is the best approach.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
