I’ve seen several pictures of Turkish eggs this week and decided to finally make some for breakfast today. Phew-they pushed all of my food buttons and I can’t believe I waited so long to try them. Savory, salty, spicy, tangy—delicious!! As much as I love to bake sweet treats, I’m a decidedly salty eater when it comes to actual food. (I would choose popcorn or chips and salsa over cookies any day.)
1 6 ox container of plain Greek yogurt-grate in 1 clove garlic. Spread half of mixture on plate. Top with one poached (mine was over easy) egg and spicy butter (2 tsp butter melted with a big pinch smoked paprika and as many chili flakes as desired). Eat by scooping the fabulousness on toasted bread. A big hunk of olive oil fried sourdough would be divine, but I ate mine on sad, toasted “diet” bread and it was still delicious.
And good news is, it fits in my “lose the covid/baby weight diet”! (My baby is five years old .) with using bread that’s 45 calories a slice-I can have two slices and still keep this breakfast under 350 calories and actually be full. Yay!