Turkish Eggs with Garlic & Watercress Butter

by Northern Life


Prep time: 5 mins. Cook time: 10 mins. Serves 2


  • 200g natural yoghurt
  • 1-2 garlic cloves, minced
  • 50g watercress leaves, chopped fine
  • 2 eggs
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 tsp paprika
  • Lemon juice


  1. In a pan of boiling water, poach the eggs to your preference.
  2. Meanwhile, warm the oil and butter in a pan, add the minced garlic and allow to infuse before adding the watercress and paprika.
  3. Layer the yoghurt at the bottom of a bowl and serve the eggs on top, then drizzle with the butter sauce. Squeeze over fresh lemon juice and season to taste.
  4. Perfect with crusty bread!

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NorthernLife May/June 2022