High protein Turkish eggs

Ingredients

• 1 cup Plain Greek Yogurt (full‑fat, plain)
• 1 clove Garlic (minced)
• 1 tablespoon Fresh Dill (chopped)
• 0.5 teaspoon Salt (pinch)
• 2 pieces Large Eggs (room temperature)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 0.5 teaspoon Aleppo Pepper (mildly spicy, smoked)
• 0.25 teaspoon Crushed Red Chili Flakes (optional, for extra heat)
• 2 slices Sourdough Bread (thick‑cut)

Instructions

1. Prepare the Garlic‑Dill Yogurt

   In a mixing bowl combine the plain Greek yogurt, minced garlic, chopped dill, and a pinch of salt. Stir until smooth and the garlic and dill are evenly distributed.

   Time: PT3M

2. Poach the Eggs

   Fill a saucepan with about 3 inches of water, bring to a gentle simmer (small bubbles), then create a whirlpool. Crack each egg into a small cup and gently slide into the water. Poach for 3‑4 minutes for a runny yolk or 5 minutes for a firmer yolk.

   Time: PT5M

   Temperature: just below boiling

3. Make the Chili Butter

   While the eggs poach, melt the butter in a skillet over medium heat. As soon as it foams, sprinkle in the Aleppo pepper and optional chili flakes. Stir for 30 seconds until fragrant, then remove from heat.

   Time: PT2M

   Temperature: medium heat

4. Toast the Bread

   Toast the sourdough slices until golden and crisp. If using a skillet, lightly brush each side with a little butter and toast over medium heat for about 1 minute per side.

   Time: PT2M

   Temperature: medium heat

5. Assemble the Dish

   Spread the garlic‑dill yogurt onto the toasted bread, place the poached eggs on top, and drizzle the warm chili butter over everything. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g