Śniadanie
Turkish Eggs (Çılbır) with Herbed Greek Yoghurt
20 minPorcje: 2Nutri-Score C€€
C
20 min
20 minTurkish Eggs (Çılbır) with Herbed Greek Yoghurt
czego potrzebujesz
Składniki
eggs (at room temperature)Inne4 kawałki
Greek yoghurt (good quality, full fat)Nabiał400 g
fresh dill (finely chopped, plus extra to serve)Warzywa i owoce15 g- fresh parsley (finely chopped, plus extra to serve)Warzywa i owoce15 g
garlic (grated (or garlic powder), optional)Warzywa i owoce1 kawałek
salt (to taste)Przyprawy2 g
honey (half a teaspoon)Spiżarnia3 ml
butter (salted, or add salt if unsalted)Nabiał50 g
red pepper flakesPrzyprawy3 g
paprikaPrzyprawy3 g
sesame seeds (optional, to serve)Orzechy i nasiona5 g
avocado (sliced, to serve)Warzywa i owoce1 kawałek
sourdough bread (sliced, toasted)Piekarnia4 kawałki
na porcję
Wartości odżywcze
608kcal
- Węglowodany
- 45 g
- Białko
- 23 g
- Tłuszcz
- 38 g
czego użyjesz
Przybory
Miska
Rondel
small saucepan
krok po kroku
Przygotowanie
- Krok 1
Mix the herbed yoghurt
- Spoon the Greek yoghurt into a bowl.
- Add the chopped dill, parsley, salt, grated garlic and honey.
- Stir well to combine and set aside (it can be prepped in advance).
- Krok 2
Melt the spiced butter
- Melt the butter in a small saucepan over low heat.
- Stir in the red pepper flakes and paprika.
- Krok 3
Boil the eggs
- Bring a saucepan of water to a rolling boil and carefully add the eggs.
- Cook for 7 minutes for jammy yolks.
- Transfer straight into ice water to stop the cooking, then peel once cool.
- Krok 4
Assemble and serve
- Spread the herbed yoghurt on plates and top with the halved eggs.
- Pour the warm spiced butter over the eggs.
- Finish with extra dill, parsley and sesame seeds, and serve with avocado and toasted sourdough.
najczęściej gotowane najpierw