Turkish Poached Eggs with Garlic Yogurt

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

1 1/3 cups plain Greek yogurt

2 small cloves garlic, minced

3 tablespoons chopped fresh dill

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons white wine vinegar

8 large eggs

2 large pinches red pepper flakes

2 tablespoons chopped walnuts

2 tablespoons unsalted butter

1 bunch watercress, tough stems trimmed

1 small whole-wheat baguette, split, toasted and cut into pieces

Directions

  1. Combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; stir until smooth. Spread the yogurt on 4 plates.
  2. Bring about 3 inches of water to a boil in a wide pot. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into individual 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 blot the bottoms dry on a kitchen towel. Divide among the plates. Let the water return to a simmer and repeat with the remaining 4 eggs; add to the plates. Season the eggs with a pinch each of salt and red pepper flakes.
  3. Toast the walnuts in a small skillet over medium heat, stirring, until golden, about 4 minutes. Stir in a pinch of red pepper flakes, then stir in the butter until melted. Spoon over the eggs.
  4. Toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt in a medium bowl; divide among the plates. Serve with the bread.

Masa Corn Cakes with Poached Eggs

Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest

Pork Milanese with Warm Autumn Salad and Poached Egg

Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, Porcini Hash and Poached Egg, and Tuscan Kale Chips