Five-Minute Turkish Eggs With Toast

Serves 2
Total Time
10 Minutes
200g of greek yogurt
1 small garlic clove, crushed
4 large British Lion eggs
25g of butter
½ tsp of hot paprika
A squeeze of lemon juice
Sourdough bread, sliced, griddled and buttered to serve
Step 1

Mix together the yogurt and garlic and split between two small bowls.

Step 2

Bring a pan of salted water to the boil then poach two eggs for 3 minutes so the yolks are still soft. Lift each egg out with a slotted spoon and drain on kitchen paper.

Step 3

While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter.

Step 4

Place two eggs into each bowl of yogurt. Drizzle the butter over the egg and yogurt and serve with sourdough bread.

Recipe courtesy of British Lion Eggs

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