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- 10 Min
- 15 Min
- Bays® Original English Muffins
- 3 Eggs
- 1.5 Cups Full Fat Greek Yogurt
- 2 Cloves Garlic
- 1½ tsp of Fresh Dill
- ½ tsp Salt
- ¼ tsp Black Pepper
- 2 TBSP Unsalted Butter
- ½ TBSP Paprika
- 1 TBSP Olive Oil
- ½ tsp Aleppo Pepper (or Chili Pepper)
- 1. Prepare the garlic yogurt base first. Wash and chop the dill and finely mince or grate the garlic.
- 2. Either in a medium bowl or directly onto your serving dish, combine the yogurt, dill, garlic, and salt and pepper. Mix well and then set aside to "marinate" while preparing the remainder of the dish.
- 3. Poach the eggs. The basic gist to poached eggs is: Bring a medium saucepan of water to a gentle boil (when fine air bubbles begin to rise), then add the vinegar (this will help stop the eggs from dispersing in the water). When the water is ready, mix it with a spoon to create a vortex and then pour the first egg into the center of the pan. Allow it to gently move to one side and begin forming before pouring the second egg into the other side of the saucepan (so they don’t stick).
- 4. Allow each egg to cook for between 2-3 minutes based on how soft you want the yolk to be, then use a slotted spoon to remove them from the water to stop them from overcooking
- 5. Prepare the paprika butter while the eggs poach. Melt the butter in a small skillet, then add in the smoked paprika and stir well for just a few seconds. It’s best to remove it from the heat almost immediately after adding the paprika, to reduce the risk of burning it.
- 6. To assemble the Turkish Eggs, place the yogurt base first, drizzle with a small amount of extra-virgin olive oil, the paprika butter, and finally, top with the poached eggs. Sprinkle with additional dill and some Aleppo pepper over the top.
- 7. Toast English muffins and use to scoop the Turkish Eggs. Enjoy!