Save to your scrapbook
Turkish-style eggs with yogurt and chilli butter
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g Arla Natural Skyr
½ garlic clove, finely grated
15g unsalted butter
160g baby spinach
squeeze of lemon juice
¼ tsp dried chilli flakes
¼ tsp hot smoked paprika
2 British Blacktail Free Range Eggs
2 slices sourdough, toasted
1. Mix the skyr in a small bowl with the garlic and a pinch of salt. Sit the bowl in a larger bowl of just-boiled water – you want to gently warm up the skyr before serving.
2. Heat 10g butter in a small frying pan and fry the spinach gently for 2-3 minutes until wilted. Add the lemon juice, then transfer to a plate and cover to keep warm. Add the remaining butter to the pan and heat gently until foaming and turning lightly golden. Add the chilli flakes plus the paprika and swirl to combine. Meanwhile, poach the eggs in a separate pan of lightly simmering water for 3-4 minutes.
3. Arrange the toast on plates and spoon over the yogurt. Top each with the spinach and a poached egg, then drizzle over the chilli butter. Serve immediately.
This recipe appeared in Waitrose Health, Spring /Summer 2019 issue
Typical values per serving:
This recipe was first published in April 2019.
Average user rating