A exotic alternative to brunch, Turkish Eggs are spicy and satisfying, with the rich browned chilli butter pairing deliciously with La Motte 2024 Reserve Collection Chardonnay.
Prep time: 10 mins /Cook time: 5 mins /Serves: 2
Ingredients:
– 4 large organic eggs (from the fridge)
– 300ml thick Greek yoghurt
– 1 large garlic clove, crushed
– 2 tablespoons fresh dill, finely chopped
– 2 tablespoons fresh lemon juice
– Sea salt
– 50g salted butter
– 30ml olive oil
– 10ml Aleppo pepper or smoked paprika & chilli flakes
– 5ml white sesame seeds
– 2 large slices sourdough toast
– Additional olive oil and 1 garlic clove
– Fresh dill and flatleaf parsley, to serve
Method:
In a bowl, combine the yoghurt with the crushed garlic, chopped dill and lemon juice. Season with salt to taste and set aside until needed. In a saucepan, melt the butter until gently browned. Add the 30ml olive oil, Aleppo pepper and sesame seeds and keep warm until needed.
Drizzle a little olive oil over the sourdough and toast until golden. Rub the toast with the second garlic clove and keep warm until needed. Divide the yoghurt between two bowls and add the garlicky sourdough on the side.
Set a deep pot of water to boil and once boiling, add in a tablespoon of white vinegar. Poach the eggs for 3 minutes for soft centres. Serve two eggs per bowl, with the chilli butter spooned over and fresh dill and parsley over the top. Serve the eggs immediately with La Motte 2024 Reserve Collection Chardonnay.
