Turkish eggs, made with brown butter and Shichimi Togarashi was used instead of Aleppo pepper. Cayenne pepper and smoked paprika can be used as an alternative.

Yogurt 

• 150g x greek yogurt 
• 6 x fresh mint leaves
• 1 x small garlic clove (or use half a large one) 
• Sea salt to season 
• Cracked black pepper to season 
• 1 x small lemon wedge 

Brown butter 

• 30g x salted butter
• 1 x large garlic clove
• 2g/ 1/2 tsp x Shichimi Togarashi (Aleppo is traditional) 

Poached Eggs 

• 2 x large eggs 
• Boiling hot water
• 1 x tbsp white wine vinegar 

Garnish 

• Fresh mint leaves
• Lemon zest 
• Sea salt 
• Cracked black pepper 

Method

1. Add the Greek yogurt into a bowl.
2. Finely slice the mint leaves, grate the garlic clove, season with sea salt, cracked black pepper and squeeze the lemon into the bowl. Stir together. 
3. Thinly slice one garlic clove. 
4. Melt the butter gently in a saucepan until it begins to brown. Add the sliced garlic and Shichimi Togarashi to the pan. 
5. Place a pan of boiling hot water onto the hob. Add white wine vinegar to the pan. Reduce to a lower heat and leave on a gentle simmer. 
6. Crack the eggs over a strainer/ sieve. Place into ramekin holds.
7. Stir the water in a circular motion to create a whirlpool. 
8. Carefully add the eggs into the centre of the whirlpool. Cook for approximately 3-4 minutes for a runny egg. Use a slotted spoon to lift the eggs out. Place the eggs onto a woven cloth tray to remove excess water before serving. 
9. Add the yogurt to a pasta bowl, place the eggs on top, spoon over the browned butter mix, garnish with sliced mint leaves and lemon zest. Season with sea salt and cracked black pepper.  

Optional – serve with toasted sourdough.