Prepped Turkish Eggs with Honey Butter and Chilli Oil Recipe
Introduction
Turkish Eggs are a delightful breakfast dish featuring soft-boiled eggs nestled in garlicky Greek yoghurt, drizzled with spicy chilli oil and honeyed butter. This combination of creamy, spicy, and sweet flavors creates a memorable morning treat that’s simple to prepare.
Ingredients
- 8 eggs
- 400g thick Greek yoghurt
- ½ tsp finely grated garlic
- Sea salt, to taste
- Roughly chopped dill, to serve
- 3 tbsp Marion’s Kitchen Chilli Crisp Oil
- 25g butter
- 2 tbsp honey
Instructions
- Step 1: Bring a pot of water to a boil. Gently lower in the eggs and cook for 7 minutes for a jammy center. Transfer them to a bowl of iced water to stop the cooking. Once cool enough to handle, peel the eggs and set aside.
- Step 2: In a small bowl, mix the Greek yoghurt with the grated garlic, chopped dill, and a pinch of sea salt. Divide this mixture evenly between four containers.
- Step 3: In a small frying pan, melt the butter over low heat. Stir in the honey until well combined, then remove from the heat.
- Step 4: Cut the soft-boiled eggs in half and place them on top of the yoghurt in each container. Drizzle with Marion’s Kitchen Chilli Crisp Oil and the honey butter.
- Step 5: Serve immediately with crusty bread or flatbread for dipping.
Tips & Variations
- Use fresh eggs for the best texture and flavor.
- Adjust the chilli crisp oil according to your preferred spice level.
- For a vegetarian version, ensure the chilli crisp oil contains no anchovies or animal products.
- Garnish with fresh herbs like parsley or mint for extra brightness.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the eggs fresh and the yoghurt mixture creamy. Reheat the honey butter gently if needed before drizzling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I poach the eggs instead of soft-boiling them?
Yes, you can poach the eggs if you prefer. Just make sure to keep the yolks soft and runny to maintain the creamy texture that pairs well with the yoghurt.
What can I use if I don’t have Marion’s Kitchen Chilli Crisp Oil?
You can substitute with any good quality chilli oil or a mixture of chili flakes and olive oil. Adjust the quantity to suit your taste.
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Prepped Turkish Eggs with Honey Butter and Chilli Oil Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Prepped Turkish Eggs Breakfast features perfectly soft-boiled eggs served over a creamy garlic-infused Greek yoghurt base, topped with a vibrant chilli crisp oil and honey butter drizzle. Garnished with fresh dill, this dish balances savory, sweet, and spicy flavors for a delightful morning meal inspired by traditional Turkish breakfast flavors.
Ingredients
Eggs
- 8 eggs
Yoghurt Mixture
- 400g thick Greek yoghurt
- ½ tsp finely grated garlic
- Sea salt, to taste
- Roughly chopped dill, to serve
Toppings
- 3 tbsp Marion’s Kitchen Chilli Crisp Oil
- 25g butter
- 2 tbsp honey
Instructions
- Boil the eggs: Bring a pot of water to a rolling boil, then gently lower the eggs into the water. Cook them for 7 minutes to achieve a jammy, soft center. Immediately transfer the eggs to a bowl filled with iced water to halt further cooking. Once cool enough to handle, carefully peel the eggs and set aside.
- Prepare the yoghurt mixture: In a small bowl, combine the thick Greek yoghurt with finely grated garlic, roughly chopped dill, and a pinch of sea salt. Mix thoroughly and evenly distribute this yoghurt mixture into four serving containers or plates.
- Make the honey butter: Melt the butter in a small frying pan over low heat. Stir in the honey until the mixture is smooth and well combined. Remove the pan from the heat to prevent burning.
- Assemble the dish: Cut each soft-boiled egg in half and arrange the halves on top of the yoghurt in each container. Drizzle generously with Marion’s Kitchen Chilli Crisp Oil and then with the warm honey butter to add flavorful richness.
- Serve: Present the dish immediately with crusty bread or flatbread on the side, perfect for dipping into the creamy yoghurt and spicy, sweet toppings.
Notes
- Ensure eggs are gently lowered into boiling water to prevent cracking.
- The yoghurt mixture can be prepared in advance and chilled to enhance the flavors.
- Adjust the amount of garlic and dill according to taste preferences.
- The chilli crisp oil adds a spicy kick – substitute with another chili oil if unavailable.
- Serve immediately for best texture, especially the soft-boiled eggs and warm honey butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Keywords: Turkish eggs, soft boiled eggs, Greek yoghurt, breakfast recipe, chilli crisp oil, honey butter, easy breakfast
