It was a normal Sunday morning.. as normal as they ever get in my life at least! Miss GoGo has us up about 6:45 am and I had been hoping she would make it to 7 am, but alas it was not to be. After crawling out of my warm bed and making coffee, I set about to see what we would be eating for breakfast that day. I know Miss GoGo’s order by heart.. chocolate chip pancakes and yogurt with a touch of honey mixed in. Fine girl, I’ll make you a pancake for you.. and one for the Shadow pup because Yes. However, Love and I were not feeling the pancakes, what to do? Standing there with the fridge open and my glasses slipping down my nose I eyed the ingredients on hand. I remembered seeing something recently about Turkish Eggs and decided to try them out, but only after I put my contacts in! After some quick Google brain refresher, another cup of coffee, and my contacts in I set about making Turkish Eggs..ish.. and a pancake! For better or worse my kitchen and pantry are well stocked so this recipe turned out really well for a spur-of-the-moment decision.
Makes 2 servings, but easy to adjust!
- 4 Eggs
- 1 tsp White Vinegar
- 1 cup Greek Yogurt
- 2 tbsp Fresh Dill
- 2 cloves Garlic, Minced
- 1/2 clove Black Garlic, Minced
- 2 tbsp Butter
- 2 tsp Ancho or Aleppo powder
- Toast or Crusty Bread
In a bowl mix together your Greek Yogurt, Minced Garlics, and most of the Fresh Dill, reserving some for garnish later. Once mixed together set aside while you finish the rest. This lets the flavors meld together and create a uniform flavor for every bit.
Spice Butter Sauce
In a small pan, melt the butter over low heat. We aren’t browning it, so don’t let the butter bubble much. Once melted add the Ancho or Aleppo powder to the butter and stir until evenly mixed. Keep heating it for another 30 seconds, and then move it off the heat and set it aside.
In a large pot, the more eggs you want to do at once the larger the pot needs to be, heat water and white vinegar to a slow Simmer.. do not boil! While water is coming to a simmer, pull out your eggs and let them sit on the counter, and come up a few degrees.
Once water is simmering, gently stir the water and add up to two eggs at a time. Cook for 3 minutes and remove with a slotted spoon! Place on a paper towel for a few seconds to dry, if you desire.
Divide yogurt between 2 bowls, top with poached eggs, and fresh dill. Serve alongside Toast or Crusty bread to use as a spoon for the egg yolk and yogurt, hot coffee, and maybe even a glass of Champagne! Enjoy!