I’m not sure if words can properly encapsulate precisely how delicious these eggs are – imagine creamy, garlicky, brown buttery, chili, egg yolky, soft, warm, crunchy toasty goodness? I guess, if you like Eggs Benedict, then you will like Turkish Eggs. Eat this with a thick slice of toast or on the lucky half of a Rye English Muffin.
One of my favorite parts of this recipe is how nearly everything is to taste – use as much or as little as you feel like.
- 1 egg, chilled in the refrigerator
- a knob of butter
- a spill of olive oil
- a dash of chili (on my wish list is some Aleppo pepper, but sadly our resident Indian has issued a stop order on all new varieties of pepper in this household; apparently there are simply too many bottles in the cabinet…)
- 1 clove of garlic, crushed (my Boo, Jacques, is about to crack an egg of knowledge on you)
- a bit of yogurt
- a slice of bread
- a sprinkle of salt
- Mix the yogurt, garlic, and salt together. Set it aside.
- In a small sauce pan, melt the butter until it starts hissing at you. Then add the olive oil and pepper, frying lightly until the pepper blooms. Then take this off the heat and set aside.
- Poach your egg. I’ve tried a variety of techniques (who hasn’t?), and this is the easiest way. My favorite part of the post is in the last paragraph, “Be warned: once you have this technique down, you may find that everything looks like a piece of toast.”
- Decide on the best way to consume the eggs – either as pictured above (toast + yogurt + egg + yogurt + butter) or more classically Turkish: spoon some yogurt into a bowl, place the egg in the middle, and create a butter moat around the egg. Use the toast as an edible shovel.