Turkish Eggs with Dill Labneh

Dill Labneh 2 C (500 ml) double thick plain yoghurt 30 x 30 cm piece of damp cheesecloth piece of string 2 garlic cloves, very finely grated 2 Tbsp (30 ml) chopped dill 2 ml salt Spicy Drizzle & Eggs ½ C (125 ml) Flora Regular, melted 1 tsp (5 ml) chilli flakes 1 tsp (5 ml) smoked paprika 25 ml white spirit vinegar 8 eggs, room temperature To Serve A small handful of micro-greens (optional) 1 lemon, zested, then sliced into wedges Crack of black pepper 1 medium baguette, sliced and toasted

Poached eggs nestled in a creamy bed of dill-infused labneh, topped with a drizzle of fragrant spice-infused Flora Regular – this dish is a flavour sensation

Serves: 4
Preparation time:  2 hours or overnight
Cooking time: 10 minutes
Difficulty: easy

Turkish Eggs with Dill Labneh

Dill Labneh

Line a large bowl with the damp cheesecloth;  pour the yoghurt into it, then gather and tie it tightly with string.  Hang or place the bundle into a sieve over the bowl to drain the whey liquid. Leave to hang for at least 2 hours, or ideally overnight.

Tip the strained yoghurt into a medium-sized bowl, add the garlic, dill and season with salt.

Spicy Drizzle & Eggs

Melt the Flora Regular in a small pot over medium heat. Add the chilli flakes and smoked paprika and simmer for about 3 minutes, or until fragrant. 

Fill a large pot three-quarters full with water and bring to a gentle simmer.. Add the vinegar and then gently break the eggs into the water. Poach the eggs for about 6 minutes for the perfect runny centre. 

To Serve

To plate, spoon a generous few dollops of labneh into a dish and spread it out with the back of a spoon. Place the poached eggs in the centre of the plate, and then drizzle the spice-infused Flora Regular over. Garnish with a few sprigs of fresh dill, a sprinkle of lemon zest and micro greens if using.  Finish with a crack of black pepper and Serve with toasted baguette slices and lemon wedges for squeezing over.

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