Turkish eggs on toast

Turkish eggs on toast

From
Posh Toast
Serves
2
Prep
10 mins

Turkish dried chilli flakes are mild in heat but wonderfully fragrant. They keep for ages so it’s worth grabbing a bag for the larder any time you pass a Turkish deli.

Ingredients

Quantity Ingredient
150g greek-style yoghurt
1/2 very small garlic clove, crushed
2 large slices poppy seed bloomer
35g butter
2 eggs
1 heaped teaspoon aleppo or turkish chilli flakes, (hot pepper)
6 small sage leaves
flaky sea salt

Method

  1. Bring a pan of water to the boil then turn down to a simmer. Meanwhile, spoon the yoghurt into a bowl, add the crushed garlic and plenty of salt and beat together well. Toast the bread.
  2. Melt the butter in a small frying pan. While the butter is melting, crack the eggs into two separate cups. Using a slotted spoon gently swirl the simmering water. Carefully drop in the eggs and poach for 2 –3 minutes. Once the butter has started to foam, stir in the chilli flakes then add the sage leaves and let them sizzle for 30 seconds or so.
  3. Drizzle a little of the butter over each slice of toast. Spoon the yoghurt on top, making a dip with the back of a spoon. Lift the eggs out of the water using a slotted spoon and drain, then place into the dip in the yoghurt. Drizzle over the chilli and sage butter and eat straight away.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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