Turkish-style eggs & asparagus

Name: Turkish-style eggs & asparagus
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 6 tbsp Danone Skyr High Protein 0% Fat Natural Yoghurt; 1 clove garlic, finely grated; 1 unwaxed lemon; 200 g pack 2 hand-stretched flatbreads; 230 g pack asparagus, woody ends removed; ½ tbsp white wine vinegar; 4 No.1 British Free Range Large Longstock Gold Eggs; 40 g butter; 1 tbsp Ottolenghi Aleppo & Other Chillies, or to taste

A seasonal take on Turkish egg – great for a special brunch.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves2
CourseLunch
Prepare5 mins
Cook15 mins
Total time20 mins

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6 tbsp Danone Skyr High Protein 0% Fat Natural Yoghurt
1 clove garlic, finely grated
1 unwaxed lemon
200g pack 2 hand-stretched flatbreads
230g pack asparagus, woody ends removed
½ tbsp white wine vinegar
4 No.1 British Free Range Large Longstock Gold Eggs
40g butter
1 tbsp Ottolenghi Aleppo & Other Chillies, or to taste

Mix the yoghurt with the garlic and the zest and juice of ½ lemon. Season, then dollop the mixture on 2 serving plates and spread thickly. Preheat the oven or grill.
Boil the asparagus in a medium pan of salted water for 2-3 minutes; remove with tongs and drain. Add the vinegar and lower the heat to a gentle simmer. Carefully crack in the eggs and poach gently for 3 minutes, until the whites are set but the yolks are soft. Remove from the pan with a slotted spoon and drain on kitchen paper.
Put the flatbreads into the oven or under the grill and cook according to pack instructions. Pour away the asparagus water, return the pan to the heat, then add the butter and chillies. Heat until the butter is just foaming. Pile the asparagus and poached eggs on top of the yogurt, then pour over the chilli butter.
Serve immediately, with gratings of lemon zest and the warmed flatbreads.