Turkish Eggs with Spiced Brown Butter and Fresh Herbs Recipe
Turkish Eggs is a vibrant and flavorful breakfast dish featuring creamy labneh mixed with fresh herbs, topped with perfectly poached eggs, and drizzled with a smoky, spiced browned butter sauce. Served with toasted bread, it offers a delightful balance of tangy, savory, and slightly spicy flavors, making it an impressive yet easy-to-make brunch option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Labneh & Herb Mixture
- ½ cup labneh (or jocoque)
- 1 lemon (zested)
- 2 tbsp cilantro (chopped, plus more for topping)
- 1 tbsp dill (chopped, plus more for topping)
- 1 small garlic clove (grated)
- 2 tbsp chives (chopped, plus more for topping)
- Salt and pepper (to taste)
Spiced Browned Butter Sauce
- 3 tbsp butter
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1 tbsp salsa macha
- 1 tsp toasted sesame seeds
Other
- 4 eggs
- 1 tbsp olive oil
- Za’atar (to taste)
- Baguette or ciabatta slices (optional, but recommended)
Instructions
- Prepare the labneh mixture: In a bowl, combine the labneh with lemon zest, salt, chopped cilantro, dill, grated garlic, and chopped chives. Mix well to incorporate all the flavors evenly.
- Make the spiced browned butter: In a saucepan over medium heat, melt the butter and cook until it becomes lightly browned, nutty, and golden. Carefully add chipotle powder, smoked paprika, salsa macha, and toasted sesame seeds, stirring to combine. Pour this spicy brown butter into a bowl, leaving a little butter behind in the pan.
- Toast the bread: Using the leftover butter in the pan, toast slices of baguette or ciabatta until crispy and golden for a flavorful crunchy accompaniment.
- Poach the eggs: Strain the eggs to remove excess watery egg whites. Bring a pot of water to a gentle simmer and stir to create a whirlpool. Carefully drop each egg into the water, one at a time if new to poaching, and cook for 1½ to 2 minutes for a runny yolk. Remove with a slotted spoon and set aside.
- Assemble the dish: Spoon a generous amount of the labneh mixture onto each plate. Place the poached eggs on top. Drizzle with the spiced browned butter. Sprinkle with za’atar, and garnish with extra chopped cilantro, dill, and chives. Serve immediately with the toasted bread to scoop up the creamy, buttery goodness.
Notes
- Straining the eggs before poaching removes excess watery whites and helps in forming neat poached eggs.
- Poach eggs one at a time if you are new to poaching to make the process easier.
- You can substitute labneh with jocoque or thick Greek yogurt if unavailable.
- Adjust chipotle powder and salsa macha quantities to control the heat level.
- Toasted bread slices are optional but highly recommended for texture and flavor contrast.
Keywords: Turkish eggs, labneh eggs, poached eggs, spiced browned butter, brunch recipe, easy breakfast, herb labneh
