View Full Version : Turkish eggs with toast

dii zakir
10-26-2011, 07:29 AM

•200g/7oz Greek-style yoghurt
•1 small clove garlic, crushed
•4 large British Lion eggs
•25g/1oz butter
•½ tsp hot paprika
•Squeeze lemon juice
•Slices of griddled and buttered sourdough bread,
to serve


Combine the yoghurt and garlic and divide between 2 small bowls.

Bring a pan of lightly salted water to the boil then poach the eggs for 3 minutes
so the yolks are still soft. Lift out with a slotted spoon and drain on kitchen paper.

While the eggs are poaching, heat a frying pan over a high heat,
add the butter and paprika and cook until it starts to go slightly brown and nutty.
Add a squeeze of lemon juice.

Place 2 eggs into each bowl of yoghurt, drizzle over the paprika butter
and serve with slices of buttered sourdough bread.

11-02-2011, 09:35 AM
danks for sharing