Prepped Turkish Eggs Breakfast Recipe | Marion’s Kitchen Recipe

Introduction

Turkish eggs are a delicious and satisfying breakfast featuring creamy garlic yogurt, soft-boiled eggs, and a spicy, buttery drizzle. This recipe is simple to prepare and perfect for impressing family or guests with a flavorful start to the day.

Ingredients

• 8 eggs
• 400g thick Greek yoghurt
• ½ tsp finely grated garlic
• Sea salt, to taste
• Roughly chopped dill, to serve
• 3 tbsp Marion’s Kitchen Chilli Crisp Oil
• 25g butter
• 2 tbsp honey

Instructions

1. Step 1: Bring a pot of water to a boil. Gently lower in the eggs and cook for 7 minutes for a jammy centre. Transfer the eggs to a bowl of iced water to stop the cooking. Once cool enough to handle, peel and set aside.
2. Step 2: In a small bowl, mix the Greek yoghurt with the grated garlic, chopped dill, and a pinch of sea salt. Divide the mixture evenly between four serving containers.
3. Step 3: In a small frying pan, melt the butter over low heat. Stir through the honey until well combined, then remove from the heat.
4. Step 4: Cut the soft-boiled eggs in half and place them on top of the yoghurt in each container. Drizzle with Marion’s Kitchen Chilli Crisp Oil and the honey butter.
5. Step 5: Serve immediately with crusty bread or flatbread for dipping.

Tips & Variations

• For a milder version, reduce the amount of chilli crisp oil or substitute with a drizzle of olive oil.
• Try adding a sprinkle of smoked paprika or sumac over the yoghurt for extra flavor and color.
• If you don’t have dill, fresh parsley or chives make excellent substitutes.

Storage

Turkish eggs are best enjoyed fresh. If you need to store leftovers, keep the components separate—the yoghurt mixture and boiled eggs—in airtight containers in the refrigerator for up to 2 days. Reheat the honey butter gently before drizzling. Avoid reheating the eggs directly to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Turkish eggs ahead of time?

You can prepare the yoghurt mixture and soft-boiled eggs in advance, but it’s best to assemble and add the hot honey butter and chilli oil just before serving to keep the textures and flavors fresh.

What can I use if I don’t have Marion’s Kitchen Chilli Crisp Oil?

If you don’t have chilli crisp oil, use a good-quality chili oil or simply drizzle with extra virgin olive oil and a pinch of chili flakes for a similar spicy kick.

Prepped Turkish Eggs Breakfast Recipe | Marion’s Kitchen Recipe

Print Recipe

★★★★★

4.5 from 67 reviews

A delicious and visually striking Turkish breakfast dish featuring soft-boiled eggs served over garlicky Greek yoghurt, topped with spicy chilli oil and honey butter for a perfect balance of flavors and textures.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggs and Yoghurt

• 8 eggs
• 400g thick Greek yoghurt
• ½ tsp finely grated garlic
• Sea salt, to taste
• Roughly chopped dill, to serve

Toppings

• 3 tbsp Marion’s Kitchen Chilli Crisp Oil
• 25g butter
• 2 tbsp honey

Instructions

1. Cook the eggs: Bring a pot of water to a boil. Gently lower the eggs in and cook them for 7 minutes to achieve a jammy yolk center. Transfer the eggs to a bowl of iced water to stop the cooking process. Once cool enough to handle, peel the eggs and set them aside.
2. Prepare the yoghurt mixture: In a small bowl, combine the thick Greek yoghurt, finely grated garlic, chopped dill, and a pinch of sea salt. Mix well to incorporate the flavors evenly. Divide this yoghurt mixture evenly among four serving containers.
3. Make the honey butter: In a small frying pan, melt the butter over low heat. Stir in the honey until it is well combined and heated through, then remove the pan from the heat immediately to preserve the smooth texture.
4. Assemble the dish: Cut each soft-boiled egg in half and place the halves on top of the yoghurt in each container. Drizzle each serving generously with Marion’s Kitchen Chilli Crisp Oil and the prepared honey butter.
5. Serve: Present the Turkish eggs with crusty bread or flatbread on the side for dipping and enjoying the rich flavors and creamy textures together.

Notes

• Use fresh eggs to ensure the best results when soft boiling.
• Adjust the amount of chilli crisp oil according to your preferred spice level.
• For a vegetarian option, ensure the chilli crisp oil used does not contain animal products.
• The dish is best served immediately after assembly to enjoy the contrast between warm eggs and cool yoghurt.
• Can be paired with toasted sourdough or pita bread for a more substantial breakfast.

Keywords: Turkish eggs, soft boiled eggs, Greek yoghurt, breakfast recipe, chilli oil, honey butter, Marion’s Kitchen