Easy Turkish Eggs

A few months ago, I visited my best friend in Pittsburgh. Her house is right down the street from a restaurant called Mediterra which is where we got brunch one morning. The cafe is beyond cute and she was raving about their Turkish eggs so of course we both ordered them (they are plated MUCH better than I could replicate). I knew immediately I wanted to make this at home but frankly don’t have the time to poach eggs on weekdays between my Pure Barre workouts and heading into the office. Here’s my recipe for quick, easy Turkish eggs.

 

WHAT YOU’LL NEED:

eggs
labne
fresh dill
chili onion crunch ( I get mine from Trader Joes, but this brand is great, too!)
sourdough

THE HOW TO:

  1. Bring water to a boil in a small sauce pan. Once boiling, submerge 1-2 eggs (depending on how hungry you are) into the water. Cook for 6 minutes. Once they are finished cooking, place them into a bowl of cold, ice water to stop them from continued cooking.
  2. While the eggs are cooking, place a heaping amount of labne onto a plate and spread out as the dish’s base.
  3. Peel the eggs and place on top of the labne. Cut them in half to let the yoke run.
  4. Top with fresh dill and desire amount of chili onion crunch.
  5. Serve with freshly toasted sourdough bread.
  6. Enjoy!

I have been making this recipe on repeat and it’s so, so good. It comes together so quickly and truthfully, the longest part is waiting for the water to boil on the stove. A great way to get your protein in the morning, too.

Hope you love it as much as I do!

Cheers,

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