Turkish Garlic Poached Eggs with Paprika Chili Butter and Citrus Yogurt

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Ingredients

• 1 whole bulb of garlic
• 50 grams of natural yogurt
• 1 garlic clove
• 1/4 lime zest
• 1/4 lemon zest
• 1/4 lemon juice
• Sea salt flakes
• Ground white pepper
• 42 grams of unsalted butter
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon dried chili flakes
• Bread of your choice
• Extra virgin olive oil
• White vinegar
• Eggs
• Fresh dill or herbs of your choice
• Flat leaf parsley
• Cracked black pepper
• Sea salt flakes

Instructions

1. Wrap the whole garlic bulb in foil and roast at 180°C/350°F for 45 minutes.
2. Mix 50 grams of natural yogurt, grated garlic clove, lime zest, lemon zest, lemon juice, sea salt flakes, and ground white pepper in a bowl.
3. Heat 42 grams of unsalted butter, sweet or smoked paprika, and dried chili flakes in a pan until golden. Remove from heat and set aside.
4. Toast bread in a pan with extra virgin olive oil until golden.
5. Poach eggs in boiling water with white vinegar for 2.5 minutes.
6. Slice the roasted garlic in half and spread it on the bread.
7. Spread the citrus yogurt on the bread.
8. Place the poached eggs on the bread and drizzle with paprika chili butter.
9. Garnish with fresh dill or herbs of your choice, flat leaf parsley, cracked black pepper, and sea salt flakes.
10. Serve and enjoy!

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