Prepped Turkish Eggs Breakfast Recipe | Marion’s Kitchen Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
