Turkish Eggs on Greek Yoghurt with Toast and Green Salad
TM6

Turkish Eggs on Greek Yoghurt with Toast and Green Salad

4.3 (3 rating)

Ingredients

Green Salad

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

Poached Eggs and Assembly

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

Nutrition
per 1 portion
Calories
2738.1 kJ / 654.4 kcal
Protein
30.8 g
Carbohydrates
28.7 g
Fat
46.8 g
Saturated Fat
14 g
Fibre
3.8 g
Sodium
877.4 mg

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