Complete News World

Turkish breakfast egg recipe

Turkish breakfast egg recipe

Like Egg Benedict, but softer: the Turkish egg dish, topped with buttermilk. (Photo: Kristen Benz)

For me, Silber is the best Eggs Benedict. While hollandaise sauce makes the difference between good and bad eggs Benedict, here Turkish yogurt incorporates poached eggs on a velvety bed. Mix raw garlic with yogurt. But because I don’t want to disturb your family’s peace with an early-morning garlic flag, I’m going to refer to the ingredient as optional.

But what you shouldn’t do without is Pul Biber, finely crushed dried sweet pepper flakes. They have a warm pungency that even the most delicate of palates can handle, transforming a simple dish of melted butter into a culinary palette. It’s worth going to the nearest Turkish store for that alone. A dish prepared for the spoon. Perfect for a bustling Easter brunch.

to 4 persons

Preparation time: 35 minutes

  • Some fresh dill and mint

  • 500 grams of Turkish natural yogurt (10% fat content)

  • 1 clove of minced garlic, optional

  • salt pepper

  • 110 grams of butter

  • 1 teaspoon Bull Pepper (hot, dried paprika flakes)

  • Mild paprika

  • vinegar

  • 4 eggs

  • To serve:

  • A few sprigs of dill and sprigs of mint

  • Simit (Turkish sesame ring) or flatbread

  1. Finely chop dill and mint, mix with yogurt and possibly garlic. Chaps with salt and pepper and set aside. Then melt the butter, add the paprika and paprika and stir.

  2. Fill a saucepan with water and bring it to a boil, add a little vinegar and salt. Create a whirlpool with a paddle. Gradually crack one egg at a time, put it in the middle of the pancake, and boil it for 3 minutes. Then remove it with a slotted spoon.

  3. Now we spread the yogurt on four deep plates, put an egg on each of them, pour the sauce over it, and sprinkle on top with the remaining dill and mint. Finally, serve with bread.