Turkish Eggs on Greek Yoghurt with Toast and Green Salad

Turkish Eggs on Greek Yoghurt with Toast and Green Salad

4.5 30 ocen

Przygotowanie 15 min

Czas całkowity 30 min

2 portions

Składniki

Green Salad

cucumber sliced (2-3 mm)
150 g
rocket leaves
40 g
fresh baby spinach
40 g
fresh dill leaves only
3 sprigs
fresh mint leaves only
3 sprigs
fresh basil, leaves only
red onion quartered
60 g
extra virgin olive oil
50 g
ground coriander
½ tsp
white wine vinegar
1 Tbsp
lemon juice
10 g
caster sugar
2 pinches
fine sea salt
¼ tsp
ground black pepper
¼ tsp

Poached Eggs and Assembly

fresh dill leaves only, plus extra for garnishing
3 sprigs
garlic clove
½
Greek yoghurt
300 g
fine sea salt
4 pinches
water
1700 g
white wine vinegar
50 g
medium eggs
4
unsalted butter diced
25 g
smoked paprika
1 tsp
dried chilli flakes
1 tsp
sumac (opcjonalnie)
½ tsp
sliced white bread toasted, for serving

Wartości odżywcze na 1 portion

Kalorie 654.4 kcal / 2738.1 kJ

Białko 30.8 g

Tłuszcz 46.8 g

Węglowodany 28.7 g

Błonnik 3.8 g

Tłuszcz nasycony 14 g

Sód 877.4 mg

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Dostępny w

Flexitarian Fusion 8 Przepisów
Wielka Brytania i Irlandia

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