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Turkish eggs with a fork breaking the yolk

Turkish Eggs with Whipped Goat's Cheese & Chilli Butter

Turkish eggs makes the most incredible weekend breakfast! Whipped goat's cheese yoghurt is topped with poached eggs and drizzled with chilli butter for a healthy brunch dish.
Course Breakfast
Cuisine Turkish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 404kcal


  • 70 g Goat's Cheese
  • 100 g Greek Yoghurt
  • Bunch Fresh Herbs I used dill and coriander
  • Salt and Pepper
  • 2-4 Eggs poached to your liking
  • 4 tablespoon Unsalted Butter
  • 2 teaspoon Aleppo Pepper
  • ½ teaspoon Smoked Paprika
  • Toast to serve
  • Pea Shoots or Extra Herbs to serve


  • Add the goat's cheese and Greek yoghurt to a food processor and blend until combined then add the herbs and salt and pepper and blend again until light and fluffy.
  • Melt the butter over a medium heat and add the aleppo pepper and smoked paprika. Cook for another minute until frothing slightly then remove from the heat.
  • Poach the eggs. Smear the whipped goat's cheese over the bottom of a plate, top with the eggs and a drizzle of chilli butter. Serve with plenty of toast.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 404kcal | Carbohydrates: 3g | Protein: 17g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 243mg | Sodium: 248mg | Potassium: 99mg | Sugar: 2g | Vitamin A: 2175IU | Calcium: 146mg | Iron: 1.9mg