If you follow me on Instagram (and if not, why not?!) then you’ll have seen me waxing lyrical over the last few months about my new favourite egg dish. Turkish Eggs.
I’d seen them popping up on a few brunch menus towards the end of last year, but it was only when we popped to The Dynamo for W’s birthday breakfast (see a previous review here) that I plucked up the courage to try something new. And, reader, I loved them. The combination of the thick, tangy, creamy yoghurt against perfectly poached eggs and spicy butter is so much tastier than I’d imagined. It all combines together to be more than the sum of it’s parts, a little bowl of tasty goodness that I’d happily have for breakfast any day of the week.
And I’ve come up with a method which means I can make these every day of the week. A relatively hands off method which means I can eat my favourite breakfast dish before work. Perfect!
Recipe (serves 1, makes enough chilli butter for 2-3 days)
- 75g salted butter
- 1 tsp chipotle paste
- 1/2 tsp dried chilli flakes
- 100g natural yoghurt
- 2 eggs
- Toast, to serve
To make the chilli butter, melt the butter in a small pan over a low heat with the chipotle paste and chilli flakes, stirring until it is well combined. Pour into some Tupperware and keep in the fridge.
When making your breakfast, heat the oven to around 75C. Add the yoghurt to a small baking dish or ovenproof bowl, and 2-3 tbsp of chilli butter to an ovenproof ramekin. Pop in the oven for 15 or so minutes, or until the butter is melted and the yoghurt is warm. Meanwhile poach the eggs to your liking (I use the clingfilm trick). Serve the eggs in the yoghurt, drizzled with the chilli butter, alongside some toast for dipping.
And that’s it! So easy, so quick and such a tasty breakfast that’s full of protein.
What’s your favourite breakfast dish?