Turkish Eggs with Chile Butter and Whipped Feta

This delicious take on Turkish Eggs with Chile Butter and Whipped Feta is a flavourful, savoury dish perfect for breakfast or brunch. The creamy whipped feta complements the soft poached eggs, while the rich chile butter adds a spicy kick.

Ingredients:

• 4 eggs
• 1 cup (240g) Greek yoghurt
• 100g feta cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon dried chilli flakes
• 1 garlic clove, minced
• 1 tablespoon fresh dill, chopped (optional)
• Salt and pepper, to taste
• 1 tablespoon white vinegar (for poaching)
• Fresh sourdough bread, for serving

Method:

1. Make the Whipped Feta: In a food processor, blend the feta cheese, Greek yoghurt, and a tablespoon of olive oil until smooth and creamy. Season with salt and pepper to taste. Set aside.
2. Poach the Eggs: Bring a medium pot of water to a gentle simmer. Add white vinegar and create a swirl in the water with a spoon. Gently crack the eggs into the water, poaching for 3-4 minutes until the whites are set and the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
3. Make the Chile Butter: In a small pan, melt the butter with the remaining tablespoon of olive oil. Add the minced garlic and chilli flakes, cooking for 1-2 minutes until fragrant.
4. Assemble: Spread the whipped feta onto plates, place the poached eggs on top, and drizzle with the chile butter. Garnish with fresh dill, if using, and serve with warm sourdough bread.

Conclusion:
This Turkish-inspired dish of poached eggs with whipped feta and chile butter is rich, spicy, and perfect for any time of day. Serve with crusty bread for a hearty, satisfying meal.