Tired of rushed morning breakfasts and the same boring options? These Turkish Eggs with Chile Butter and Whipped Feta bring together creamy whipped feta, perfectly cooked eggs, and nutrient-packed greens for a breakfast that’s nourishing, unique and delicious.
Why You’ll Love It:
This vibrant breakfast option is:
- Protein-rich from eggs, helping to balance blood sugar and keep you full longer.
- Packed with healthy fats from avocado and olive oil, supporting brain and hormone health.
- Full of flavour to keep you satisfied with creamy whipped feta, zesty greens, and a spicy chile butter drizzle.
Perfect for a slow weekend breakfast or a quick reset during the week, these Turkish Eggs will leave you feeling satisfied, energized, and ready to take on anything.
Ingredients
- 1/3 cup extra virgin olive oil
- 4 large eggs
- 1 clove garlic, minced or grated
- 4 cups mixed baby spinach and arugula
- Kosher salt and black pepper
- Zest and juice from 1 lemon
- 1 cup tender herbs, such as cilantro, parsley, basil, and dill
- 1 Persian cucumber, thinly sliced
- 2 tablespoons salted butter
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon paprika
- 1 avocado, sliced
- 2 tablespoons everything bagel spice
For the whipped feta:
- 6 ounces feta cheese
- 1/4 cup plain Greek yogurt
Directions
- To make the whipped feta. In a food processor, combine the feta, and greek yogurt. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The feta can be kept in the fridge for up to 3 days.
- Using the same skillet, add 1 tablespoon oil, the garlic, and greens. Season with salt and pepper. Cook 2-3 minutes, until the greens are just wilted. Remove from the heat. Add the lemon zest, juice, herbs, and cucumber, toss to combine.
- To make the chile butter. In a small saucepan, melt together the butter, 2 tablespoons olive oil, crushed red pepper flakes, and paprika.
- To serve, spread the feta cheese into the bottom of each individual serving bowl. Add the eggs, wilted greens, and avocado. Sprinkle the avocado with everything spice. Spoon the chile butter over the eggs. Enjoy!
Recipe from Half Baked Harvest.
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