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Stephanie’s Turkish Eggs


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4 eggs

1.5 cups thick plain yogurt (we love Canadian made Riviera Plain Yogurt – it’s just the right creamy consistency, you don’t want a thin yogurt for this dish)

12 cloves of garlic

1/41/2 tsp chili flakes

2 tbsp butter

1 tsp olive oil

Fresh Dill and Parsley, chopped (fresh is key)

Crusty bread, toasted for dipping


Bring yogurt to room temperature.

Stir crushed garlic into yogurt, set aside

Brown butter on medium heat in saucepan

Remove butter from heat once browned, and stir in chilli flakes and olive oil. Set aside.

Poach eggs to desired done ness. Need a refresher on how to poach the perfect egg?

Now it’s time to assemble your dish! Divide yogurt & garlic mixture into two bowls.

Nestle the poached eggs into the yogurt, and top with chili butter and fresh herbs.

Enjoy with a nice piece of crusty bread!