Turkish Eggs || Turkish poached Eggs || Protein Packed Breakfast Recipe - RKC

Turkish Eggs || Turkish poached Eggs || Protein Packed Breakfast Recipe - RKC Turkish breakfast featuring poached eggs atop garlic yogurt, drizzled with spiced butter. It's quick, easy, and looks fancy for a home breakfast or brunch. Poaching eggs can seem tricky, but this recipe ensures perfect results every time. Ingredients 4 tbsp plain greek yogurt 2 garlic cloves (finely minced) 4 eggs 2 tbsp butter 1 tsp olive oil 1 tablespoons vinegar Water 1 liter Salt to taste 1/2 tsp paprika powder 1 teaspoon chili flakes Parsley chopped for garnish Your favorite bread for serving Preparation In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of salt and whisk well. Transfer the yogurt to the serving bowl and set aside. Bring a medium saucepan full of water to a gentle simmer (small bubbles, not boiling). Stir in the vinegar and salt. Gently slide each egg into the water. Reduce heat to low and cook for 2-3 mginutes, until whites are set but yolks remain runny. Remove Eggs Using a slotted spoon, carefully lift the poached eggs from the water and place them on a plate. Make Spiced Butter Sauce: In a small saucepan, melt (2 tbsp) butter until foamy. Add (1 tsp) olive oil, 1 tsp red pepper flakes, and 1 tsp paprika. Stir for 5-10 seconds, then remove from heat. Assemble Swirl the yogurt mixture onto a serving plate. Place the poached eggs on top. Spoon the spiced butter sauce over the eggs. Sprinkle with flaky salt and garnish with fresh dill (if using). Serve Enjoy immediately with your favorite bread.