This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.
Yields 4 Servings
occasions
Breakfast, Brunchdairy ingredients
ButterTurkish Eggs
INGREDIENTS
DIRECTIONS
1
Stir the crushed garlic into the yogurt, season with the salt and the herbs, and set aside
2
In a pan, melt the butter and cook until it becomes light brown in colour (watch carefully so it doesn’t burn)
3
Remove from the heat and add the pepper and sage leaves. Leave in the warm pan.
4
To poach the eggs, bring water to a boil in a shallow pan, and add a splash of vinegar and a pinch of salt
5
Break each egg, one by one, into a half cup jug, or a glass, and pour the egg smoothly into the just bubbling water
6
Poach the eggs for 3-4 minutes
7
Divide the yogurt between four bowls and, using a slotted spoon, place the eggs on top
8
Pour over the brown butter (now a lovely shade of red) and serve with pitta bread or, indeed, slices of hot toast
