Hot Turkish eggs with brown mushrooms
| Serves: | 2 |
| Cooking Time: | 5 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 2 1/2 Tbsp white vinegar
- 3 Free-range eggs, beaten
- 6 brown mushrooms, chopped and fried
- 4 Tbsp Butter
- 2 tbsp fat-free plain yoghurt
- small fresh, deseeded, chillies
- small fresh red chilli, finely chopped for serving
- rocket, for garnish
- sea salt and freshly ground black pepper, to taste
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Cooking Instructions
- Fill a small saucepan three quarters full with water. Bring to a boil and add the vinegar.
- Break each egg into a small bowl then carefully pour into the boiling water, cooking one at a time. For a soft egg, boil for 1 minute.
- In a large saucepan, fry the mushrooms in the butter until golden brown. Serve each mushroom topped with a few spoons of yoghurt and an egg.
- Sprinkle with the chopped chilli and garnish with rocket. Season to taste.
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