![Turkish Eggs on Greek Yoghurt with Toast and Green Salad Turkish Eggs on Greek Yoghurt with Toast and Green Salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/a99e78a41312dd6753b2be5574025e83/Derivates/5e856c0992274cd680cb92b858070751704ac376.jpg)
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Ingredients
Green Salad
- 150 g cucumber, sliced (2-3 mm)
- 40 g rocket leaves
- 40 g fresh baby spinach
- 3 sprigs fresh dill, leaves only
-
3
sprigs fresh mint, leaves only
or fresh basil, leaves only - 60 g red onion, quartered
- 50 g extra virgin olive oil
- ½ tsp ground coriander
- 1 Tbsp white wine vinegar
- 10 g lemon juice
- 2 pinches caster sugar
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
Poached Eggs and Assembly
- 3 sprigs fresh dill, leaves only, plus extra for garnishing
- ½ garlic clove
- 300 g Greek yoghurt
- 4 pinches fine sea salt
- 1700 g water
- 50 g white wine vinegar
- 4 medium eggs
- 25 g unsalted butter, diced
- 1 tsp smoked paprika
- 1 tsp dried chilli flakes
- ½ tsp sumac (optional)
- sliced white bread, toasted, for serving
- Nutrition
- per 1 portion
- Calories
- 2738.1 kJ / 654.4 kcal
- Protein
- 30.8 g
- Carbohydrates
- 28.7 g
- Fat
- 46.8 g
- Saturated Fat
- 14 g
- Fibre
- 3.8 g
- Sodium
- 877.4 mg
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