TURKISH EGGS WITH CLONAKILTY WHITEPUDDING

TURKISH EGGS WITH CLONAKILTY WHITEPUDDING

Serves: 2 • Prep Time: • Cook Time:

This twist on a traditional Turkish eggs with Clonakilty Whitepudding is a good old hug in a bowl. If you haven’t tried Turkish eggs yet they are a must for breakfast. The greek yogurt pairs wonderfully with the poached eggs and the spice flavours of the whitepudding. Serve with some toasted crusty bread for dipping.

Ingredients

150g Clonakilty Whitepudding

4 eggs

50ml of white vinegar

1 garlic clove, peeled and grated

150g of Greek yogurt

15g butter

½ tsp dried chilli flakes

1 tbsp of dill

1 tbsp of flat-leaf parsley leaves

Olive oil for cooking

Method

  1. Add the yoghurt to a bowl with the garlic and whisk together until completely combined. Set aside at room temperature until ready to serve.
  2. Slice the Clonakilty whitepudding, heat a pan, add ½ the butter, add in the Clonakilty whitepudding and cook it on each side for a couple of minutes until golden brown, remove it from the pan and place it in a warm oven (60c). Heat the pan again, add a drizzle of olive oil, add the chilli flakes and swirl the pan gently, allowing the flakes to sizzle and add in the rest of the butter, set aside in a warm oven.
  3. Bring a large pot of water to a simmer, then add the vinegar. Add in the eggs one at a time gently, a ladle would help here. Poach the eggs to your liking – never add salt to the water when poaching eggs, as this causes them to break up.
  4. To serve, divide three-quarters of the yogurt into warmed bowls. Add the slices of cooked whitepudding between the bowls, add 2 poached eggs to each bowl, then serve the remaining yogurt on top of the eggs. Spoon over the chilli oil and butter mix and garnish with 1 tbsp of dill and 1 tbsp of flat-leaf parsley leaves, roughly chopped, serve immediately with some salad leaves, a flatbread or sourdough, or any bread of your choice.

Thanks to Jennifer Opperman for this delicious recipe