Cafe Classics
Turkish Eggs (Çilbir)

Turkish Eggs (Çilbir)

10 Minutes

A new on trend savoury breakfast dish, Turkish Eggs is perfectly poached eggs, served over a delicious garlic yoghurt and finished with warm spicy butter and bread to dip. Introduce this new menu item to your cafe to add a modern element to your classic breakfast menu.

Serves: 1

Prep time: 10 minutes

Cook time: 10 minutes

Expert tips: Only use the freshest eggs you have available, to ensure you get the perfect poached egg.

Ingredients

Kalo Natural Greek Yoghurt 1/2 Cup
Olive Oil 1tsp
Dill 1/2tsp (chopped)
Garlic Clove 1 (grated)
Salt & Pepper
Tararua Butter 25g
Paprika 1/2tsp
Cumin 1/4tsp
Chili Flakes 1/4tsp
White Vinegar 1tbsp
Woodland Grade 6 Eggs 2x
Italian Parsley, Dill, Sea Salt and toasted Turkish Bread, to serve

Method

1. Place yoghurt, oil, dill, garlic, salt and pepper in a bowl and stir to combine. Spoon
onto a serving plate.

2. Heat a small frying pan on medium. Add butter and cook until melted and bubbling.
Stir in paprika, cumin and chilli flakes. Cook for 10 seconds, then turn off heat.

3. Bring a saucepan half-filled with water to the boil. Stir in vinegar. Reduce to a gentle
simmer. Poach eggs.

4. Arrange poached eggs on the yoghurt and drizzle butter sauce over the top. Garnish
with parsley and dill, and season with a little sea salt. Serve with toasted Turkish
bread on the side.

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