If you’re looking to elevate your brekkie game, these Turkish-inspired eggs are about to become your new go-to. Creamy Greek yoghurt meets a punch of garlic, soft-boiled eggs bring all the oozy goodness, and a drizzle of spicy chilli crisp oil takes things to a whole new level. And let’s not forget the honey butter – a sweet-savoury touch that ties everything together beautifully. It’s simple, indulgent, and full of bold, comforting flavours. Perfect for brunch with mates or when you want something a bit fancy (without the effort).
8 eggs
400g thick Greek yoghurt
½ tsp finely grated garlic
Sea salt, to taste
Roughly chopped dill, to serve
3 tbsp Marion’s Kitchen Chilli Crisp Oil
25g butter
2 tbsp honey
- Bring a pot of water to the boil. Gently lower in the eggs and cook for 7 minutes for a jammy centre. Transfer to a bowl of iced water to stop the cooking. Once cool enough to handle, peel and set aside.
- In a small bowl , mix the Greek yoghurt with the grated garlic, chopped dill, and a pinch of sea salt. Divide the mixture evenly between four containers.
- In a small frying pan , melt the butter over low heat. Stir through the honey until well combined, then remove from the heat.
- Cut the soft-boiled eggs in half and place them on top of the yoghurt. Drizzle with Marion’s Kitchen Chilli Crisp Oil and the honey butter.
- Serve with crusty bread or flatbread for dipping.
- Notes: These hold so well for up to 3 days in the fridge. Take them out and bring to room temperature before serving.
