Turkish Eggs

Ingredients

• 4 eggs
• 1 cup thick yogurt
• 2-3 garlic cloves
• Salt to taste
• 6-8 fresh dill sprigs
• 3-4 tablespoons butter
• 1 tablespoon olive oil
• 1½ teaspoons red chilli flakes
• 1 teaspoon lemon juice
• Toasted bread slices for serving

Method

1. Take yogurt in a bowl.  Grate garlic cloves directly in the bowl, add salt and whisk well.
2. Chop dill sprigs.
3. Heat butter in a pan. Once it starts to turn brown, add olive oil, red chilli flakes and mix.
4. Break one egg into a strainer so as to drain excess moisture and slide into a bowl.
5. Boil water in a deep non-stick pan. Add lemon juice, slide the broken egg into the hot water and cook for 2-3 minutes. Gently lift the poached egg with a perforated spoon.
6. Drop a dollop of yogurt sauce at the base of each serving plate and spread lightly. Place a poached egg over it.
7. Drizzle some butter sauce on top of the egg, sprinkle dill leaves and salt on top.
8. Make more Turkish eggs similarly.
9. Serve immediately with toasted bread slices.