🥑🥚Turkish-style eggs with avocado 🥚🥑

Creamy, rich and made for dipping. This is a hands-on breakfast or brunch that hits every note. 🥚🥑✨

Silky garlic yoghurt, perfectly poached eggs and warm spiced butter come together with avocado, pickled onions and fresh dill. Serve with plenty of sourdough and don’t be shy with the butter drizzle.

- Ingredients -
• ½ small red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• 1 cup Cyclops Natural Greek Yoghurt
• 2 garlic cloves, crushed
• 50 g butter
• 1 tsp smoked paprika
• ½ tsp chilli flakes
• 4 large eggs
• Sourdough toast, to serve
• 1 avocado, sliced
• Fresh dill, to finish
• Salt and pepper, to taste

- Method -
1️⃣ Place the sliced red onion in a small bowl with the apple cider vinegar, sugar and a pinch of salt. Toss to coat and set aside for at least 10 minutes to lightly pickle and soften.

2️⃣ In a separate bowl, mix the Greek yoghurt and crushed garlic with a good pinch of salt. Set aside at room temperature while you prepare the rest.

3️⃣ Melt the butter gently in a small saucepan over low heat. Add the smoked paprika, chilli flakes and a few grinds of black pepper. Cook for 30 to 60 seconds until fragrant, then remove from the heat and set aside.

4️⃣ Bring a wide pan of water to a gentle simmer. Poach the eggs for 3 to 4 minutes until the whites are just set and the yolks remain soft. Lift out with a slotted spoon and drain briefly on paper towels.

5️⃣ To assemble, spoon the garlic yoghurt into shallow bowls and spread it out slightly. Top with the poached eggs and drizzle generously with the spiced butter.

6️⃣ Finish with sliced avocado, pickled red onions and fresh dill. Serve immediately with sourdough toast on the side for dipping.

Rich, savoury, satisfying. Breakfast done right.

Full recipe on our website! Link in our bio 💜

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