Turkish Eggs with Lemon Herb and Crispy Bread

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

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