Turkish Eggs with Colostrum

A dish for slow mornings.

Turkish eggs, softly poached, slipped into garlicky yogurt, and finished with melted butter spiked with chili, are the kind of breakfast that asks you to linger. It’s not a breakfast for rushing out the door, but one that steadies and restores.

Here, the yogurt is lifted with colostrum, nature’s first milk, rich in immunoglobulins and growth factors our modern diets too easily forget. Swirl the chili butter through, tear bread into the bowl, and you have a dish that feels generous, alive and deeply fuelling.

Serves 1

Ingredients

• 1 tsp Aleppo chilli flakes
• 2 tbsp extra virgin olive oil
• 200g organic Greek yogurt
• 1 garlic clove, crushed
• 2 tbsp Organised
• 2 organic eggs
• Salt & pepper to taste
• Serve with: a small handful of chopped dill 

Method

1. Add the chilli flakes and olive oil to small pan on a very low heat. Simmer for 5-8 minutes until the oil has turned to a bright red colour. Remove from the heat and let it cool down completely.
2. In a bowl mix together the yogurt, garlic, Organised, salt and pepper. Set aside.
3. Bring a pot of water to a boil. Gently add in the two eggs and cook them for 6 minutes.
4. Drain the eggs and rinse under some cold water. Peel them and cut them in half.
5. To assemble spread the yogurt on a bowl and add on top the soft boiled eggs. Drizzle with the chilli oil and sprinkle with the chopped dill.