Turkish-Style Egg Toasts
Ingredients
- 1 clove garlic, crushed
- 165g dairy soft butter
- 1/2 cup mint (to serve)
- 1 large red onion, halved, thinly sliced
- 1/2 tsp dried chilli flakes
- 1 tsp ground cumin
- 2 lemons, juiced
- 350g Greek style yoghurt
- 1 pinch pepper (for seasoning)
- 1 Turkish loaf, halved horizontally
- 6 eggs
- 1 pinch sea salt ground (to taste)
- 1/2 tsp salt
Method
- Preheat oven to 200ºC.
- Place bread, cut-side up, on a baking tray. Spread with 2 tbs dairy soft butter and season with salt and pepper. Bake for 10 minutes or until golden.
- Meanwhile, heat 60g dairy soft butter in a large, non-stick frying pan over low-medium heat. Add onion and salt, and cook, stirring occasionally, for up to 8 minutes or until soft. Add 2 tsp lemon juice and stir to combine. Transfer to a bowl. Wipe pan clean with paper towel.
- Heat 15g of Dairy Soft in frying pan over low-medium heat. Crack in 2 eggs and fry for 2 minutes or until whites are just set. Transfer to baking tray. Repeat with Dairy Soft and remaining eggs.
- Place toasted bread halves on a large platter or chopping board. Spoon 3 mounds of yoghurt at intervals along each piece, then top with onion mixture. Place an egg on top of each mound.
- Return frying pan to medium heat. Add remaining Dairy Soft, garlic and cumin, and cook, stirring, for 1 minute until fragrant. Add remaining lemon juice. Season with salt and cook for 1 minute or until sizzling.
- Drizzle Dairy Soft mixture over eggs and top with chilli flakes and mint. Cut each Turkish portion into 3. Serve.
