Stay-Home Cooking #9: Turkish Eggs & Espresso Tonic by Emily, Creofe Baked Goods
April 10, 2020
We won't be out hunting Easter eggs this weekend, but we still can enjoy a satisfying egg snack that can be ready in less than 15 minutes! Emily of Creofe Baked Goods shares this recipe for Turkish eggs, perfectly paired with a homemade espresso tonic for a Sunday brunch-style meal at home.
Emily: This quick, easy meal packs a punch! It is also highly adaptable to suit your taste. Want it spicier? Add more chilli powder and chilli flakes. Love the taste of garlic? Add more garlic. No sourdough bread? Just use whatever you have on hand.
1 cup of Greek yogurt
1/2 garlic clove, minced
40 g butter
1 tsp chilli flakes
1 tsp chilli powder (optional)
Salt and pepper, to taste
Sourdough bread, toasted
A. Greek Yogurt
1. Place the Greek yogurt in a bowl. If you prefer warm yogurt, place the bowl over a pot of boiling water and heat gently (I sometimes skip this step when I am short on time)
2. Add the minced garlic in to the yogurt and stir, then set aside.
B. Chilli Butter
1. Melt the butter in a non-stick pan over low heat.
2. Once melted, add in the chilli flakes and chilli powder.
3. Stir for about 10 seconds, then turn off the heat. The residual heat in the pan will continue cooking the chilli flakes and chilli powder gently without burning them.
C. Poached Eggs
1. Boil water, at least 4 inches, in a pot.
2. Once boiled, add in 1 tablespoon of white vinegar and reduce heat until the water is barely simmering.
3. Crack an egg into a bowl so that it will be easier to pour it into the water.
4. With a spoon, make circles in the water to create a vortex.
5. Carefully pour the egg into the vortex and cook for about 2 minutes.
6. Remove the egg with a slotted spoon and place it on a paper towel to remove any excess water.
7. Repeat with the second egg.
D. Assembly Time!
Gently place the poached eggs in the bowl with the yogurt. Drizzle the chilli butter over the yogurt and eggs. Season with salt and pepper to taste. Dip the sourdough bread into the yogurt and runny yolk. Enjoy your not-so-hard work!
Since preparing the Turkish eggs barely took any time, try making an espresso tonic to accompany your meal!
1 espresso shot (traditional black coffee, with less water, should work too!)
1 can of tonic water
Dehydrated orange/lemon (optional)
1. Prepare your espresso shot.
2. In another glass, place some ice and top halfway with tonic water.
3. Pour your espresso shot into the tonic water and watch them mix together. It's quite a pretty sight!
4. Top with more tonic water, if needed.
5. Finish with a slice of dehydrated orange/lemon.
More about Emily and Creofe Baked Goods:
"Though as an accountant, I am professionally trained to be analytical, I have also always been a curious person and have always loved food. Naturally, this led to a lot of experimenting in the kitchen as a creative outlet.
While I love to bake and even run my own baking business, Creofe Baked Goods, it is through cooking where I become more experimental and creative, as precise measurements are not key.
On normal days, I love to recreate memorable dishes that I have had when dining out, just for the fun of it. Nowadays, as we can no longer dine out for the time being, I try bring the same atmosphere to my home - food, drinks and all."
Creofe Baked Goods on Instagram: instagram.com/creofe.bg
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