Forget about Eggs Benedict and welcome Turkish Eggs! Imagine poached eggs bathing in warm yogurt with garlic, topped with fresh garden herbs and drizzled with a chili pepper, butter and olive oil sauce. Turkish eggs provide an intriguing flavor combination that might sound odd at first, but are truly sensational. Give it a try and I promise you, this will become one of your favorite Sunday breakfast recipes. Added benefit is that they are probably healthier than eggs Benedict too! The recipe only takes you about 15 minutes to prepare, so a good alternative to your Sunday pancakes!

Ingredients:

• 200 gram Greek yogurt
• 1 garlic clove, grated finely
• 1 tsp Maldon salt
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp mild chili flakes (original recipe calls for Aleppo pepper, which we did not have, so I used Kashmiri chili. Ancho chili can be used as well or a combination of cayenne and paprika powder)
• 2 organic eggs
• 2 tbsp vinegar
• handful of fresh garden herbs such as parsley, chives, tarragon
• some toasted bread

Method:

1. Start with the yogurt. Heat the yogurt au bain marie until it reaches body temperature. Add the garlic and salt and whisk till it has the consistency of lightly whipped cream. Set aside and keep warm.
2. Melt the butter in a pan until light brown. Turn off the heat and add the chili pepper and olive oil. Set aside.
3. Finely chop the herbs and set aside.
4. Poach the eggs for about 3 minutes each. There are a couple of secrets for perfectly poached eggs: fresh eggs, vinegar and a deep pan. Put a deep pan on the stove and bring some water close to a boil. The water should not be bubbling. Add vinegar (this will help the eggs to keep their form). Now crack an egg into a cup and slowly add to the water. Remove after 3 minutes and poach the next egg.
5. Assemble: put some yogurt in a deep plate, add the egg, drizzle with browned butter and sprinkle some herbs on top. Stick a piece of toasted bread in the egg and let the yolk flow and merge with the yogurt and butter. Delicious!