Meatless Monday - Turkish Eggs
As the holiday’s approach people take time off from work. This often means they are in the mood for a good breakfast and sometimes that mean eggs. Many people think that eggs have to be served with a meat but really, they don’t. If you’re concerned about the cholesterol in eggs skipping the meat will help. This meatless egg meal has green leafy vegetables for vitamins, minerals and fiber plus yogurt for added protein and probiotics. It also sports enough spice to help wake you up but it’s also really good for a quick and easy lunch or dinner.
The eggs in this recipe are poached. I used an egg poacher for many years but it broke or something and I had to learn how to poach them in a pan of water. I discovered that this isn’t really difficult and can be less messy with a couple of tricks. First, I use a frying pan (not cast iron), I fill it with water then add a couple tablespoons of apple cider vinegar or rice vinegar. This gets covered and set on a high heat until it boils. As the water is boiling I break each egg into a small cup (like a measuring cup). When the water is boiling gently pour the eggs out of the cups and into the water. This helps keep them together and evenly cooked. Bring the water back to a boil then cover the eggs and turn off the heat. Let them cook for about 4-5 minutes depending on how runny you like the yokes. Remove them from the pan with a slotted spoon.
Ingredients:
1 TBS Butter
1 TBS Olive Oil
1 clove minced garlic
1 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
pinch of salt
4 eggs
1/2 cup greek yogurt
Spinach leaves or other greens of choice.
Toast
Directions:
In a small sauce pan melt the butter and olive oil together. Add the garlic and cool for about 30 seconds on medium low. Add the other spices and salt.
In the meantime poach the eggs.
Create a bed of spinach, lay the eggs in the bed, spoon the sauce over the eggs and top with the yogurt. Serve with toast.
Check out the gallery page - Future Relics Gallery by Lori Buff
The eggs in this recipe are poached. I used an egg poacher for many years but it broke or something and I had to learn how to poach them in a pan of water. I discovered that this isn’t really difficult and can be less messy with a couple of tricks. First, I use a frying pan (not cast iron), I fill it with water then add a couple tablespoons of apple cider vinegar or rice vinegar. This gets covered and set on a high heat until it boils. As the water is boiling I break each egg into a small cup (like a measuring cup). When the water is boiling gently pour the eggs out of the cups and into the water. This helps keep them together and evenly cooked. Bring the water back to a boil then cover the eggs and turn off the heat. Let them cook for about 4-5 minutes depending on how runny you like the yokes. Remove them from the pan with a slotted spoon.
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| Turkish Eggs |
Ingredients:
1 TBS Butter
1 TBS Olive Oil
1 clove minced garlic
1 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
pinch of salt
4 eggs
1/2 cup greek yogurt
Spinach leaves or other greens of choice.
Toast
Directions:
In a small sauce pan melt the butter and olive oil together. Add the garlic and cool for about 30 seconds on medium low. Add the other spices and salt.
In the meantime poach the eggs.
Create a bed of spinach, lay the eggs in the bed, spoon the sauce over the eggs and top with the yogurt. Serve with toast.
Check out the gallery page - Future Relics Gallery by Lori Buff
Yum! Now that I have chickens I am looking for recipes to use up all these eggs!
ReplyDeleteLet me know how you like this one, Tracey.
Deletebeen years since I made a poached egg and nothing like some spice to wake one up in the morning, sounds delicious
ReplyDeleteHi Linda, you should try this, it is delicious.
DeleteThey are delicious Cheri, and so easy.
ReplyDeleteSo pretty too :)
ReplyDeleteI like anything egg.
ReplyDeleteThis would be good.