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Turkish eggs Benedict recipe

Turkish eggs Benedict recipe

4 ratings

Created by The Tesco Real Food team

If your go-to brunch order is eggs Benedict, then you’ll love our twist, which is inspired by Turkish eggs (Çilbir) and includes a smoky, yogurt-based hollandaise sauce with just the right amount of heat. This makes a lovely brunch for lazy weekends or special occasions like Mother's Day and Easter. See method

  • Serves 2
  • Takes 20 mins
  • 482 calories / serving
  • Vegetarian

Ingredients

  • 4 eggs, plus 2 yolks
  • 220g pack baby spinach​
  • 100g Greek-style yogurt
  • 1 garlic clove, finely grated
  • ½ tsp English mustard
  • ½ tsp smoked paprika
  • 1 tsp crushed chillies
  • 1 tbsp lemon juice
  • 2 English muffins, split
  • butter (optional)
  • 10g fresh chives, finely chopped
  • 1 tbsp chilli sauce

Each serving contains

  • Energy

    2020kj
    482kcal     24%

  • Fat

    24g 34%

  • Saturates

    8g 42%

  • Sugars

    8g 9%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 35.8g Protein 29.7g Fibre 3.8g

Method

  1. Carefully put the 4 eggs in boiling water and cook for 6 mins. Place the spinach in a colander and drain the eggs by pouring the water directly over the spinach, so it wilts. Squeeze out any excess water from the spinach, then add to the empty pan and cover to keep warm. Peel the eggs and set aside.
  2. To make the hollandaise sauce, place the egg yolks, yogurt, garlic, mustard, paprika, crushed chillies and the lemon juice in a heatproof bowl over a pan of simmering water, making sure it doesn’t touch the water. Whisk over the heat for 3 mins or until it’s glossy and thickened. Season to taste. 
  3. Toast the muffins, butter them (if you like), then pile the spinach on top. Halve the soft boiled eggs and place them on the spinach. Spoon over the sauce, scatter over the chives and drizzle with chilli sauce to serve.

Tip: Place a sieve between the bowl and the pan of water to prevent the hollandaise from getting too hot and splitting.

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