Turkish eggs

Turkish Eggs

My version of Turkish Eggs may not be completely authentic. I believe Turkish Eggs are usually poached. I like mine fried sunny side up. I also serve mine with crispy fried Polenta. There are four parts to this breakfast. Each part is very simple. I only use one pan to do all of my cooking. I usually adjust the size for one egg and one slice of polenta. Cook in the order below and you should only need to quickly wipe the pan after the egg is done. I fry my egg to avoid using a second pan. If you aren't lazy in the morning and are willing to wash the extra pan by all means go authentic. The only thing that takes time is frying the polenta. The parts are fried polenta, garlic yogurt, eggs, spiced butter. The recipe makes 4 eggs, enough for 2-4 people depending on how you eat in the morning. I serve mine by plating a piece of the fried polenta, then add the yogurt sauce next to the polenta. Fry the egg and slide it out of the pan on top of both polenta and yogurt. Top with butter sauce. It is a very savory way to start the morning. I like it with black tea.

Yogurt Sauce: 1/2 cup plain yogurt 1 large/2 small garlic cloves

Grate or press garlic and thoroughly mix in yogurt. Season with salt. Adjust with pepper or garlic to taste.

Fried Polenta: 2-4 pieces of left over polenta, cut 1/2" thick, 1.5" by 4" in size 1 tsp olive oil per slice

Heat a nonstick frying pan with the oil over medium low heat. Add polenta and took until crispy and browned on one side. Takes about 10 minutes. If your polenta sticks to the pan when you try and check it or flip it then it isn't done yet. Flip to second side and cook. I don't brown my second side as much as the first. Plate the polenta one piece per person.

Egg: Using the same pan there should be sufficient oil to fry the eggs. Raise heat to medium, crack eggs and add 1 tsp of water per egg, quickly cover pan. Cook 30-60 seconds until desired yolk firmness is reached. Plate over polenta and yogurt

Butter Sauce: 2-3 TBSP Unsalted Butter 6 large sage leaves, torn in 2-3 pieces each 1/4 tsp ground/crushed red pepper 1/8 tsp paprika

Wipe pan quickly with paper towel. Lower the burner to low. Return pan to burner. Add all ingredients and stir until the sage leaves begin to sizzle and butter is completely melted. Cook for 10 seconds more. Distribute over each plate.

Enjoy the heck out of it.