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Turkish Style Poached Eggs with Herbed Greek Yogurt and Aleppo Pepper

November 17, 2016

Turkish Style Poached Eggs with Herbed Greek Yogurt and Aleppo Pepper

Do your family a favor and serve this Turkish Style Poached Eggs with Herbed Greek Yogurt and Aleppo Pepper on Thanksgiving breakfast. It's effortlessly delicious and nutritious!

Serves 8-10

 

Ingredients:

  • 4 large fresh eggs
  • 2 cups whole milk Greek yogurt
  • 2 tbs green onion, finely chopped
  • 2 tbs cilantro, finely chopped
  • 2 cloves of garlic, finely minced
  • 1 tbs+ Aleppo Marash pepper blend
  • 6 tbs unsalted butter
  • white vinegar for breakfast
  • kosher salt
  • ground pepper

 

Instructions:

  1. Combine garlic, green onion, cilantro and Greek yogurt in a bowl. Season with salt and pepper to taste and set aside
  2. Crack eggs into individual ramekins or measuring cups. Boil salted water in a saucepan. Reduce the heat to a light simmer, add vinegar and create a whirlpool by swirling the water with a spoon in one direction. Slide an egg into the middle of the saucepan and cook for 3 minutes. Remove the egg with a slotted spoon and place on a place with paper towels. Season with salt and pepper. Continue cooking the rest of the 3 eggs.
  3. In a small saucepan, melt butter. Add the Aleppo pepper and a generous pinch of salt.
  4. Divide the yogurt into four bowls. Place an egg on top and drizzle Aleppo butter over the top. Top with microgreens or chopped cilantro.
  5. Serve with toasted crusty bread.

 

Click here to buy Aleppo Marash Pepper Blend and other herbs and spices

 

Source: FeedFeed

 

Photo Credit to: Honestly Yum




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