This brown butter take on Turkish Eggs is perfect for a savoury breakfast treat on the weekend. It’s quite simple too!
PrintBrown Butter Turkish Eggs
- Author: Fallow
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Category: Breakfast
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Units
Scale
For the brown butter
- 100g butter
- 2 cloves garlic, thinly sliced
- 1 small shallot, thinly sliced
- 1 tbsp Aleppo pepper
For the yoghurt
- 150g Greek yoghurt
- Handful fresh mint leaves
- 1/2 clove garlic
- Juice of half a lemon
- 3 eggs, poached
- Salt and pepper
- Toasted sourdough
Instructions
- Melt the butter in a pan and heat gently until starting to brown.
- Place the sliced garlic and the shallot in a different pan and pour the browned butter into this pan through a sieve to strain off the milk solids.
- Fry until crisp and the Aleppo pepper.
- Finely slice the mint and stir into the yoghurt.
- Grate the half garlic clove, squeeze the lemon in, season with salt and pepper and taste.
- Season your poached eggs with salt and pepper.
- When you’re ready to serve place three good dollops of the herbed yogurt on a plate or bowl.
- Follow that up with the eggs and then spoon over the warm butter.
- Top with a little more chopped mint and serve with toasted sourdough.