Hot Turkish eggs with brown mushrooms
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- TASTE
- 2
- Easy
- Carb Conscious Health conscious
- 10 minutes
- 5 minutes
- Bon Cap Organic Viognier 2006
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 T white vinegar
- 2 free-range eggs
- 2 brown mushrooms
- 1 T butter
- 250 g tub fat-free plain yoghurt
- 1 small green chilli, chopped
- 1 small red chilli, chopped
- 15 g rocket, for garnishing
- sea salt and freshly ground black pepper
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.
Per serving: 855.8kJ, 13.5g protein, 12.5g fat, 9.7g carbs
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