Turkish Eggs with Lemon Herb and Crispy Bread
A modern twist on the beloved Turkish classic, this version topped with vibrant lemon-herb butter is getting rave reviews across food blogs and recipe sites — lately trending as a standout breakfast or brunch dish . It’s rich, tangy, and strikingly beautiful, pairing soft poached eggs with zesty yogurt and warm, creamy butter drizzle.
⏱️ Time:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Ingredients:
For the Poached Eggs & Yogurt Base:
4 large eggs
1 cup plain Greek yogurt or labneh
1 garlic clove, finely grated
½ tsp lemon juice
Salt, to taste
For the Lemon-Herb:
1 tsp lemon zest
1 tsp lemon juice
1 tbsp finely chopped fresh parsley (or dill)
Pinch of chili flakes (optional)
To Serve:
2 slices crusty bread
Olive oil, for drizzling
Extra herbs & chili flakes, for garnish
Instructions:
1. Prepare the yogurt base:
Mix yogurt with grated garlic, half the lemon juice, and a pinch of salt. Spread across warm serving plates.
2. Poach the eggs:
Bring a pot of water to a gentle simmer, add a splash of vinegar (optional). Crack eggs into small cups, then gently slide them into the water. Poach 3–4 minutes (for runny yolks). Lift with a slotted spoon and drain briefly.
3.Mix the ingredients:
In a small pan over low heat. Stir in lemon zest, lemon juice, parsley, and chili flakes. Warm for 30 seconds, then remove from heat.
4. Assemble:
Place two poached eggs on each yogurt-covered plate. Drizzle generously with the lemon-herb butter, and a bit of olive oil. Garnish with extra herbs and chili flakes.
5. Serve:
Toast the bread slices and serve alongside the eggs for dipping into the creamy sauce.
Notes & Tips:
Yogurt choice: Labneh gives a richer texture, but thick Greek yogurt works beautifully too.
Poaching tip: For neater eggs, swirl the simmering water before dropping the egg in.
Prep shortcut: Prepare the garlic-yogurt base in advance; assemble just before serving.
❓ Frequently asked questions FAQ:
Q: Can I make this vegan?
A: Yes — swap the eggs for poached tofu and use dairy-free yogurt and butter alternative.
Q: Is this dish spicy?
A: It’s mild — adjust with extra chili flakes or Aleppo pepper if you want heat.
Q: What if I don’t have labneh?
A: Greek yogurt is a perfect stand-in; you can strain it for 1–2 hours for a thicker consistency.
Q: Can I serve this for dinner?
A: Absolutely! It makes for a cozy, protein-rich dinner especially when paired with vegetables.
️ Nutritional Information
Calories: 420 kcal
Protein: 21 g
Fat: 34 g
Carbohydrates: 8 g
Fiber: 0 g
Sugar: 2 g