Turkish Eggs on Greek Yoghurt with Toast and Green Salad

Turkish Eggs on Greek Yoghurt with Toast and Green Salad

4.5 44 ratings

Prep. 15 min

Total 30 min

2 portions

Ingredients

Green Salad

cucumber sliced (2-3 mm)
150 g
rocket leaves
40 g
fresh baby spinach
40 g
fresh dill leaves only
3 sprigs
fresh mint leaves only
3 sprigs
fresh basil, leaves only
red onion quartered
60 g
extra virgin olive oil
50 g
ground coriander
½ tsp
white wine vinegar
1 Tbsp
lemon juice
10 g
caster sugar
2 pinches
fine sea salt
¼ tsp
ground black pepper
¼ tsp

Poached Eggs and Assembly

fresh dill leaves only, plus extra for garnishing
3 sprigs
garlic clove
½
Greek yoghurt
300 g
fine sea salt
4 pinches
water
1700 g
white wine vinegar
50 g
medium eggs
4
unsalted butter diced
25 g
smoked paprika
1 tsp
dried chilli flakes
1 tsp
sumac (optional)
½ tsp
sliced white bread toasted, for serving

Difficulty

easy

Nutrition per 1 portion

Sodium 877.4 mg

Protein 30.8 g

Calories 2738.1 kJ / 654.4 kcal

Fat 46.8 g

Fibre 3.8 g

Saturated Fat 14 g

Carbohydrates 28.7 g

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UK and Ireland

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