My son and I woke up full of colds today, so we needed a good breakfast inside us. My son had the pumpkin smoothie I made last night, and my husband and I made these Turkish eggs. They are really quick, pack a punch of flavour, and they really feel like an indulgent treat you would pay a lot for in a restaurant. If you have never tried them before just give them a whirl. I promise you won’t be disappointed!!
These aren’t for babies as they have runny yolks, but he was loving the pumpkin smoothie that he didn’t notice 🙂
Love, Natalie x
Ingredients (serves 2):
2 Cloves of garlic, minced
200g Greek Yoghurt
4 Eggs, poached
2 tsp Smoked Paprika
- Add a clove of garlic to each bowl, then mix in 100g each of greek yoghurt.
- Poach the eggs by boiling water for 4-5 minutes before draining. In the meantime, add the butter and smoked paprika to a pan and heat until the butter is melted, stirring frequently.
- Add 2 poached eggs to each bowl on top of the yoghurt, then drizzle over the smoked paprika butter. Serve with sourdough or other chunky bread.