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Alyssa

My Favorite Summertime Breakfast: Turkish Eggs with Yogurt

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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 2 Vital Farm eggs
  • 1/2 cup plain 2% Fage Greek yogurt
  • 1/4 tsp grated garlic
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 slice multi-grain bread like Powerseed from Dave's Killer Bread, toasted
  • 1/2 teaspoon harissa olive oil
  • 2 teaspoons chopped walnuts
  • salt and pepper to taste

Method
 

  1. Prepare an ice bath by adding 1 cup water and a cup of ice to a small mixing bowl. Set side.
  2. Bring 2-cups of water to boil in a medium-sized sauce pan over high heat.
  3. Once boiling, gently slide the eggs into the water using a slotted spoon and boil on medium-high heat for 6-minutes.
  4. After 6-minutes, use a slotted spoon to remove the eggs from the boiling water and gently place it into the prepared ice bath for 1 minute.
  5. Remove the eggs from ice bath and gently crack to remove the shell. Be sure to remove all shell pieces from the eggs before plating.
  6. While the egg is boiling, place the Greek yogurt in a small bowl and whisk in the garlic, lemon juice, zest, and season with salt and pepper to taste.
  7. Spread the yogurt onto a plate.
  8. Place the cooked egg in the center of the yogurt.
  9. Drizzle with olive oil, chopped walnuts, and serve with multi-grain bread on the side.