Prepped Turkish Eggs Breakfast Recipe
8 eggs
- 400g thick Greek yoghurt
- ½ tsp finely grated garlic
Roughly chopped dill, to serve
- 3 tbsp Marion’s Kitchen Chilli Crisp Oil
- 25g butter
- 2 tbsp honey
Bring a pot of water to the boil. Gently lower in the eggs and cook for 7 minutes for a jammy centre. Transfer to a bowl of iced water to stop the cooking. Once cool enough to handle, peel and set aside.
Cut the soft-boiled eggs in half and place them on top of the yoghurt. Drizzle with Marion’s Kitchen Chilli Crisp Oil and the honey butter.
Serve with crusty bread or flatbread for dipping.
These hold so well for up to 3 days in the fridge. Take them out and bring to room temperature before serving.
