Turkish Poached Eggs with Garlic Yogurt

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

Ingredients

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.
21m Intermediate 99%
CLASS
21m Easy 100%
CLASS
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS

Daniel Patterson

Poached Scrambled Eggs

8m Easy 95%
CLASS
Gabriela Cámara

Egg-Stuffed Tortillas

3m Intermediate 95%
CLASS
Geoffrey Zakarian

Devilish Egg Salad

11m Easy 99%
CLASS