Delightfully Savory Prepped Turkish Egg Pots with Yogurt
Savory Prepped Turkish Egg Pots with Soft-Boiled Eggs and Yogurt make brunch memorable with creamy yogurt and perfectly jammy eggs.
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Servings: 2 pots
Calories: 350kcal
Equipment
- pot
- Mixing bowl
- Frying pan
- ice bath
Ingredients
For the Egg Pots
- 4 large Eggs Use large, fresh eggs for best results.
- 1 cup Thick Greek Yogurt Plain yogurt or labneh can be substitutes.
- 1 clove Finely Grated Garlic Adjust to taste.
- 1/2 teaspoon Sea Salt Freshly ground salt for superior taste.
- 2 tablespoons Roughly Chopped Dill Parsley or chives can be alternatives.
For the Honey Butter Drizzle
- 2 tablespoons Butter Use unsalted for better control of flavor.
- 1 tablespoon Honey Agave or maple syrup for vegan version.
For the Finishing Touch
- 2 tablespoons Marion’s Kitchen Chilli Crisp Oil Sriracha can substitute if needed.
Instructions
How to Make Savory Prepped Turkish Egg Pots
- In a pot of gently boiling water, place large, fresh eggs and cook for about 7 minutes.
- Transfer the eggs to an ice bath to cool, then peel carefully.
- In a mixing bowl, combine thick Greek yogurt, finely grated garlic, sea salt, and roughly chopped dill. Stir until well incorporated.
- In a small frying pan over medium heat, melt unsalted butter. Stir in honey until smooth.
- Slice the soft-boiled eggs in half and place on top of the yogurt mixture in serving pots.
- Drizzle the honey butter and chili oil over the egg halves. Serve immediately with warm bread.
Notes
Optional: Add crumbled feta cheese for extra flavor.
Nutrition
Serving: 1pot | Calories: 350kcal | Carbohydrates: 20g | Protein: 14g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 200mg | Sodium: 400mg | Potassium: 300mg | Sugar: 9g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg