Wojciech Borecki of Town Mill Bakery in Lyme Regis shares his recipe for turkish eggs
Serves 2
For the chilli butter:
- Unsalted butter 200g
- Olive oil 20ml
- Smoked paprika 1 tsp
- Chilli flakes 1½ tsp
- Sea‑salt flakes to season
For the dukkah:
- Sesame seeds 1½ tsp
- Fennel seeds 1 tsp
- Cumin seeds 1 tsp
- Coriander seeds 2 tbsp
- Hazelnuts 40g
- Almonds 40g
- Pistachios 40g, shelled
- Cayenne pepper or paprika ½ tsp
- Sea‑salt flakes a pinch
For the dill yogurt:
- Greek yogurt 180ml
- Dill 10g, chopped
- Chives 10g, chopped
- Sea‑salt flakes 1 tsp
- Paprika 1½ tsp
- Garlic powder 1½ tsp
- Olive oil 10ml
To serve:
- Free-range eggs 4, poached
- Fresh herbs to taste
- Avocado peeled, pitted and sliced
- Sourdough sliced and toasted
- For the chilli butter: melt the butter in a heavy‑based saucepan over a very low heat. Discard the separated milk solids that rise to the top, leaving the transparent golden liquid. Don’t rush this step, it will take around 15‑20 minutes.
- Allow the clarified butter to cool in the pan, then add the olive oil. Stir in the paprika, chilli flakes and sea salt. Mix well and set aside.
- For the dukkah: in a pan, gently toast the seeds until lightly coloured and fragrant. Allow them to cool before transferring to a large pestle and mortar. Add the remaining dukkah ingredients and pound until crushed (alternatively, use a spice grinder).
- For the dill yogurt: mix all the ingredients together and spoon into the centre of two breakfast bowls. Gently warm the chilli butter while poaching the eggs.
- To serve: place two eggs on top of the dill yogurt, drizzle with chilli butter and sprinkle with dukkah and fresh herbs. Serve the turkish eggs with a couple of slices of avocado and toasted sourdough.
Find 40 coffee-shop-inspired brunch, lunch and baking recipes in the new Indy Cafe Cookbook Volume 2. Order your copy here.
You will need
For the chilli butter:
- Unsalted butter 200g
- Olive oil 20ml
- Smoked paprika 1 tsp
- Chilli flakes 1½ tsp
- Sea‑salt flakes to season
For the dukkah:
- Sesame seeds 1½ tsp
- Fennel seeds 1 tsp
- Cumin seeds 1 tsp
- Coriander seeds 2 tbsp
- Hazelnuts 40g
- Almonds 40g
- Pistachios 40g, shelled
- Cayenne pepper or paprika ½ tsp
- Sea‑salt flakes a pinch
For the dill yogurt:
- Greek yogurt 180ml
- Dill 10g, chopped
- Chives 10g, chopped
- Sea‑salt flakes 1 tsp
- Paprika 1½ tsp
- Garlic powder 1½ tsp
- Olive oil 10ml
To serve:
- Free-range eggs 4, poached
- Fresh herbs to taste
- Avocado peeled, pitted and sliced
- Sourdough sliced and toasted
Method
- For the chilli butter: melt the butter in a heavy‑based saucepan over a very low heat. Discard the separated milk solids that rise to the top, leaving the transparent golden liquid. Don’t rush this step, it will take around 15‑20 minutes.
- Allow the clarified butter to cool in the pan, then add the olive oil. Stir in the paprika, chilli flakes and sea salt. Mix well and set aside.
- For the dukkah: in a pan, gently toast the seeds until lightly coloured and fragrant. Allow them to cool before transferring to a large pestle and mortar. Add the remaining dukkah ingredients and pound until crushed (alternatively, use a spice grinder).
- For the dill yogurt: mix all the ingredients together and spoon into the centre of two breakfast bowls. Gently warm the chilli butter while poaching the eggs.
- To serve: place two eggs on top of the dill yogurt, drizzle with chilli butter and sprinkle with dukkah and fresh herbs. Serve the turkish eggs with a couple of slices of avocado and toasted sourdough.
Find 40 coffee-shop-inspired brunch, lunch and baking recipes in the new Indy Cafe Cookbook Volume 2. Order your copy here.
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