Main DishesDecember 12, 2013
Calories
0.0
Sodium
0.0mg
0% DV
Fat
0.0g
0% DV
Protein
0.0g
0% DV
Carbs
0.0g
0% DV
Fiber
0.0g
0% DV
Turkish Eggs with Turkish Toast
124
2
Greek yoghurt - 200g
garlic clove, crushed - 1 smal
eggs - 4 large
butter - 25g
hot paprika - ½ teaspoon
A squeeze of lemon juice -
Sourdough bread, sliced, griddled and buttered to serve
garlic clove, crushed - 1 smal
eggs - 4 large
butter - 25g
hot paprika - ½ teaspoon
A squeeze of lemon juice -
Sourdough bread, sliced, griddled and buttered to serve
1. Mix together the yoghurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs for 3 minutes so the yolks are still soft. Lift each egg out with a slotted spoon and drain on kitchen paper.
2. While the eggs are poaching, put a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice (watch out because it will sputter). Place two eggs into each bowl of yogurt. Drizzle the butter over the egg and yogurt. Best enjoyed with griddled sourdough bread.
Nutritions
Calories
0.0
Sodium
0.0mg
0% DV
Fat
0.0g
0% DV
Protein
0.0g
0% DV
Carbs
0.0g
0% DV
Fiber
0.0g
0% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat0.0g0%
Polysaturated Fat0.0g0%
Monosaturated Fat0.0g0%
Cholesterol0.0mg0%
Sodium0.0mg0%
Potassium0.0mg0%
Protein0.0g0%
% DAILY VALUE*
Total Carbohydrate
Fiber0.0g0%
Sugar0.0g0%
Vitamin A0.0IU0%
Vitamin B60.0mg0%
Vitamin C0.0mg0%
Calcium0.0mg0%
Iron0.0mg0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.