This traditional Turkish egg dish is elevated with a garnish of UNS Dill Microgreens. Creamy yogurt, poached eggs, and spicy melted butter create a perfect harmony of flavors for a luxurious breakfast or brunch.
Ingredients
- 2 eggs
- 1 cup plain Greek yogurt
- 1 garlic clove, minced
- 2 tbsp butter
- 1 tsp olive oil
- 1/2 tsp paprika
- 1/2 tsp red chili flakes
- 2 tbsp UNS Dill Microgreens, washed and trimmed
- Salt to taste
- Crusty bread for serving
Method
- 1. Prepare the Yogurt Base: In a small bowl, mix Greek yogurt with minced garlic and a pinch of salt. Spread evenly on two serving plates.
- 2. Poach the Eggs: Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and place on top of the yogurt.
- 3. Make the Spicy Butter: In a small pan, melt butter and olive oil over low heat. Add paprika and chili flakes, swirling until fragrant. Drizzle the spicy butter over the poached eggs and yogurt.
- 4. Garnish and Serve: Top the dish with fresh UNS Dill Microgreens. Serve immediately with crusty bread for dipping.
