Poached Egg on Toast with Yoghurt Sauce
TurkishBreakfastDesi eggsMedium
Poached eggs on buttered toast with a cool garlic-yoghurt sauce and a drizzle of chilli butter — a Turkish-style breakfast adapted for Pakistani kitchens.
Prep time5 min
Cook time8 min
Total time13 min
Servings1
Ingredients
- 2 eggs
- 2 slices bread
- 1/2 cup plain yoghurt
- 1 small garlic clove, crushed
- 1 tbsp butter
- 1/4 tsp red chilli flakes
- Salt to taste
- 1 tsp white vinegar
- Fresh dill or coriander for garnish
Method
- Mix the yoghurt with crushed garlic and a pinch of salt. Set aside.
- Bring a pan of water to a gentle simmer and add the vinegar. Swirl the water, slide the eggs in one at a time and poach for 3 minutes.
- Meanwhile, toast the bread and melt the butter with the chilli flakes until fragrant.
- Spread the garlic yoghurt on the toast and place a poached egg on each slice.
- Drizzle with the chilli butter and garnish with dill or coriander.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)14 g
Fat (estimate)13 g
Carbs (estimate)20 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Use the freshest eggs you have — they hold their shape best when poached. Food safety: poach until the whites are fully set; for young children or elderly people, cook the yolks firm too. Allergens: contains egg, wheat (gluten) and milk (yoghurt, butter). Substitute: use desi ghee instead of butter, or skip the chilli butter for a milder version.