Turkish Eggs


Mix the yoghurt, garlic and lemon together. Season well and set aside.
Melt the butter in a small frying pan, allowing it to foam and turn brown being careful not to burn it. Once browned, take off the heat and stir in the olive oil and chilli flakes.
Prepare the plates by spooning the yoghurt onto two plates. Poach the eggs and place onto of the yoghuet. Spoon over the butter and then scatter over the Opies Capers and parsley. Serve with lots of bread.


2 eggs
150g yoghurt
1 garlic clove, crushed
½ lemon
30g butter
1 tbsp olive oil
1 tsp chilli flakes
2 tbsp Opies Capers

To Serve
Crusty sourdough

Eggs Food Savoury