Relaxed Breakfast of Eggs and Turkish Bread
This relaxed breakfast offers the perfect excuse to indulge on a weekend morning. The rich flavors of eggs, yogurt, and Turkish bread are complemented by a drizzle of fragrant butter and spices.
Ingredients:
Allergens:
Contains yeast, sulfites, gluten, wheat, and eggs.
Method:
1. Preheat the Oven:
Preheat oven to 200°C. Place the bread halves (cut side up) on an oven tray. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Bake for 10 minutes until golden and toasted.
2. Cook the Onion:
Heat 1 1/2 tablespoons of olive oil in a large non-stick frying pan over low-medium heat. Add the onion and 1/2 teaspoon of salt. Cook, stirring occasionally for about 8 minutes or until soft. Add 2 teaspoons of lemon juice, stir, and transfer to a bowl. Wipe the pan clean and set aside.
3. Fry the Eggs:
Line a tray or work surface with baking paper. Heat 15g butter in the same frying pan over low-medium heat. Crack in 2 eggs and fry for 2 minutes until the whites are set but yolks are still runny. Carefully transfer to the prepared tray. Repeat the process for all 6 eggs.
4. Assemble the Dish:
Place the toasted bread halves on a large platter or board. Spoon three mounds of yogurt at intervals along each piece of bread, then divide the cooked onions among the mounds. Place the eggs near each mound of yogurt.
5. Make the Butter Sauce:
Return the frying pan to medium heat. Add the remaining butter, garlic, and cumin, cooking for 1 minute until fragrant. Stir in the remaining lemon juice, season with salt, and cook for another minute until sizzling.
6. Serve:
Drizzle the butter mixture over the eggs and sprinkle with chili flakes and mint. Cut each bread half into thirds and serve immediately.
Nutrition per Serving:
