Turkish Eggs Recipe

Line a fine-mesh sieve or chinois with a double layer of cheesecloth and set over a bowl that will catch whey.

Whisk together yogurt, kosher salt, and lemon juice until smooth.

Spoon the yogurt mixture into the prepared cheesecloth-lined sieve, fold cloth over, cover loosely, and refrigerate for 8–12 hours (overnight) to drain until thickened to a spreadable consistency. Discard or save whey for another use.

When thick, transfer labneh to a small bowl, smooth the surface; keep refrigerated until ready to serve (bring to cool room temperature before plating if possible).

In a small saucepan over low heat or in a microwave-safe bowl, melt the butter gently until liquid but not browning.

Stir in paprika, red pepper flakes, lemon zest, lemon juice, and salt. Taste and adjust heat or salt as desired. Keep warm (very low heat) or set aside at room temperature; you will spoon this over eggs just before serving.

Grate the peeled russet potatoes on the large holes of a box grater. Transfer grated potato into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible until mostly dry (this step is crucial for crispness).

Place the drained grated potato in a bowl. Add the squeezed, grated onion, flour, egg, salt, and pepper. Mix until combined.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and let it heat until shimmering.

For two servings, divide potato mixture into two rounds (or make 3 medium patties). Press each into the skillet to form thin patties about ½ inch thick. Cook without moving for 3–4 minutes until deeply golden and crisp on the bottom.

Flip carefully and add the tablespoon of butter around the patties; cook another 3–4 minutes until the second side is golden and interior cooked. Transfer to a paper-towel–lined plate and keep warm in a low oven (about 200°F / 95°C) while you poach the eggs.

Bring 2 liters of water in a wide saucepan to a gentle simmer (small bubbles, not a rolling boil). Add vinegar and ½ tsp kosher salt.

Crack each egg into a small ramekin or cup (this makes slipping them into the water easier and reduces shell bits).

Create a gentle whirlpool in the simmering water with a spoon. Lower the ramekin edge near the surface and gently slip one egg into the center of the whirlpool. Repeat with the second egg, spacing them so they don't touch.

Poach eggs for 3–3½ minutes for runny yolks (4 minutes for slightly firmer). Use a slotted spoon to lift an egg, gently tap to check the white is set. Remove eggs to a paper towel briefly to drain any excess water.

Meanwhile, toast the bread slices until golden. Spread each slice with the 1 tablespoon butter while still hot.

To assemble each plate: smear about 3–4 tablespoons of labneh in the center of the plate, creating a shallow well in the middle with the back of a spoon.

Place the griddled hashbrown(s) on top of the labneh layer.

Set the poached eggs on top of the hashbrowns.

Spoon 1–2 tablespoons of the warm lemon chili butter over the eggs so it runs onto the labneh and hashbrowns. Drizzle the remaining 1 teaspoon olive oil around if desired.

Finish with a sprinkle of chopped dill or parsley and a grind of black pepper. Serve immediately with buttered toast on the side.