Turkish-Style Poached Eggs With Garlic Yogurt, Chili Flakes & Walnut Butter

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Chili flakes, dried
  • 1 piece Flat-leaf parsley
  • 1 Garlic clove

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Peppercorns, red
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/4 cup Walnuts

• Dairy

  • 2 tbsp Butter
  • 1 cup Turkish yogurt

Found on food52.com

Description

Ingredients

• 4 eggs
• 1 cup Turkish yogurt
• 1 garlic clove, mashed
• 2 tablespoons butter
• 1 teaspoon dried chili flakes
• 1/4 cup walnuts, crushed
• 2 tablespoons apple cider vinegar
• 1 piece flat leaf parsley
• 1 teaspoon red peppercorns
• Salt and pepper

Directions

• Crack each egg into separate small, shallow bowls. Prepare water to poach your eggs. Bring to a boil over high heat and add the vinegar. Lower the heat to a simmer.
• Stir to create a vortex in the water and gently add eggs one at a time by lowering the bowl into the water in the center gently .
• Cook for about 3 minutes for a soft yolk or about 4 to 5 minutes for a hard yolk. Place on a paper towel to drain excess water.
• Put the yogurt in a bowl add the mashed garlic and stir. Divide the yogurt in to serving plates.
• Add the butter to a small skillet over medium heat. Melt the butter with the chili flakes and crushed walnuts and sizzle for 1 to 2 minutes until the butter turns a golden color.
• Place eggs on top of the yogurt and pour the spiced butter with walnuts on top of the eggs. Garnish the eggs with parsley and sprinkle with the red peppercorns and salt and pepper to taste.