Turkish poached eggs with garlic yogurt

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 540, total fat 33 G., saturated fats 10 G., proteins 27 G., carbohydrates 34 G., fiber 3 G., cholesterol 396 mg, sodium 1003 mg, sugar 6 G.

Treat yourself to a gourmet breakfast of poached eggs, served restaurant-style. Follow this step-by-step recipe for perfect eggs with firm whites and runny yolks. Serve them on a bed of garlic-and-herb yogurt with crispy fresh bread and watercress for an interesting, savory flavor. Top with spicy walnuts drizzled with melted butter. Dip slices of bread into the yogurt and yolk mixture and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 large eggs
1 and 1/3 cups plain Greek yogurt
2 small cloves garlic, minced
3 tbsp chopped fresh dill
3 tbsp. l. olive oil
2 tablespoons white wine vinegar
2 large pinches of red pepper flakes
2 tbsp chopped walnuts
2 tbsp (30 g) butter
1 bunch watercress, tough stems trimmed
1 small whole grain baguette, halved horizontally, toasted and sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, whole grain bread, watercress, walnuts, dill, garlic, yogurt

Cooking the dish according to the recipe:

In a medium bowl, combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of ground black pepper; stir to distribute evenly. Divide the yogurt among 4 plates.
Fill a large saucepan with about 7 cm of water and bring to a boil. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into separate small bowls or ramekins. Carefully lower each egg into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes.

Remove the poached eggs with a slotted spoon and pat the bottoms dry with a kitchen towel. Divide among plates. Bring the water back to a boil and repeat with the remaining four eggs; divide among plates. Sprinkle the eggs with a pinch of salt and red pepper.
In a small skillet over medium heat, toast the walnuts, stirring, until golden brown, about 4 minutes. Add a pinch of red pepper flakes, then stir in the butter until melted. Spoon the walnuts over the poached eggs.
In a medium bowl, toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt; divide among plates. Serve with bread.

Categories:

recipe / Simple and quick recipes / Quick snacks / Poached dishes / Breakfast / Calorie content of prepared meals / Main courses / Eggs and dairy products / Food Network - recipes / Arabic cuisine / Turkish cuisine

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