Serves: 2Prep 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.


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


  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