Turkish Eggs On Toast
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There has never been a better time to be (or eat) a piece of toasted bread. The crisp, chewy texture, world of nooks and crannies and endless varieties and level of "doneness" make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Toast, a collection of delightful spins on this simple, perfect canvas. Craving steak? You know what to do.
Turkish dried chili flakes are mild in heat but wonderfully fragrant. They keep for ages, so it's worth grabbing a bag for the larder any time you pass a Turkish deli.
Turkish Eggs On Toast
Prep Time
10
minutes
Cook Time
12
minutes
Servings
0
servings
Ingredients
- Heaping 1/2 cup Greek yogurt
- 1/2 very small garlic clove
- 2 large slices poppy seed bloomer
- 2 1/2 tablespoons butter
- 2 eggs
- 1 heaped teaspoon Aleppo or Turkish chili flakes
- 6 small sage leaves
- flaky sea salt
Directions
- Bring a pan of water to a boil, then turn down to a simmer. Meanwhile, spoon the yogurt into a bowl, add the crushed garlic and plenty of salt and beat together well. Toast the bread.
- Melt the butter in a small frying pan. While the butter is melting, crack the eggs into two separate cups. Using a slotted spoon, gently swirl the simmering water. Carefully drop in the eggs and poach for 2-3 minutes. Once the butter has started to foam, stir in the chili flakes, then add the sage leaves and let them sizzle for 30 seconds or so.
- Drizzle a little of the butter over each slice of toast. Spoon the yogurt on top, making a dip with the back of a spoon. Lift the eggs out of the water using a slotted spoon and drain, then place into the dip in the yogurt. Drizzle over the chili and sage butter and eat straightaway.