Name: Turkish Poached Eggs with Chili Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Greek yogurt; 1 clove garlic; 0.25 tsp sea salt; 3 large eggs; 1 tsp white vinegar; 1 tbsp grass-fed butter; 0.5 tsp Aleppo pepper; 0.25 tsp smoked paprika; 1 slice sourdough bread; 1 tbsp fresh dill; 1 tbsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Turkish Poached Eggs with Chili Butter

Poached eggs nestled on a bed of creamy garlic-infused yogurt, drizzled with a warm, smoky chili butter and served with crusty toasted sourdough.

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NUTRITION

Protein

45.5g

Fat

27.4g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Greek yogurt

1 clove garlic

0.25 tsp sea salt

3 large eggs

1 tsp white vinegar

1 tbsp grass-fed butter

0.5 tsp Aleppo pepper

0.25 tsp smoked paprika

1 slice sourdough bread

1 tbsp fresh dill

1 tbsp fresh parsley

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, minced garlic, and sea salt until smooth, then spread it onto a serving plate.
2
Melt the grass-fed butter in a small skillet over medium-low heat until it begins to foam.
3
Stir the Aleppo pepper and smoked paprika into the butter, cooking for 1 minute until the oil turns a vibrant red and smells toasted.
4
Fill a medium pot with water and the white vinegar, bringing it to a gentle simmer.
5
Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.
6
Toast the sourdough bread until golden and crisp.
7
Use a slotted spoon to lift the eggs from the water, blotting them on a paper towel before placing them on top of the yogurt.
8
Drizzle the warm chili butter over the eggs and yogurt, then garnish with fresh dill and parsley.