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 .

Brunch

Turkish eggs

Hot from the new Indy Cafe Cookbook Volume 2, this on-trend brunch dish is surprisingly easy to recreate at home

Added on July 28, 2022

Wojciech Borecki of Town Mill Bakery in Lyme Regis shares his recipe for turkish eggs

Serves 2

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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