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Turkish eggs Benedict recipe

3 ratings

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

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.
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.
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.

See more Brunch recipes