Naughty Nonna’s Rich Yolk Turkish Eggs
Serves: 4 PersonNaughty Nonna is back with another cracker... this is comfort food with a sense of occasion.
Silky poached Rich Yolk eggs nestle into warm, garlicky Yeo Valley Greek yoghurt, finished with a generous pour of nutty brown butter spiked with fragrant Turkish red pepper flakes. It’s rich, tangy, softly spiced and utterly dunk‑worthy - the kind of dish that feels both indulgent and effortless.
Perfect for a leisurely weekend brunch, a laid‑back lunch with friends, or when you want to turn a handful of beautiful ingredients into something quietly impressive. Serve it in the middle of the table, grab some bread, and lean into the joy of yolks, butter and bold flavour.
Naughty Nonna’s is where classic comfort meets cheeky decadence. Inspired by bold flavours, indulgent textures and a “more is more” attitude, they reimagine homestyle favourites with playful twists and unapologetic richness.
Every recipe is made to be shared… but you won’t always want to!
Instructions
- - Step 1Fill a wide saucepan with water and bring to the boil. Line a plate with kitchen roll and set aside.
- - Step 2Place a heatproof bowl over the pan (ensuring the base doesn’t touch the water). Add the yoghurt, finely grate in the garlic and lemon zest, then stir in the salt and lemon juice. Warm gently, stirring occasionally, until the yoghurt is smooth, lightly aerated and the consistency of softly whipped double cream. Remove from the heat and set aside.
- - Step 3Melt the butter gently in a small saucepan until just starting to turn nutty and golden. Remove from the heat and stir in a generous glug of olive oil, followed by the Turkish red pepper flakes. Set aside to infuse.
- - Step 4Reduce the pan of water to a gentle simmer and add the white wine vinegar. Working in batches if needed, crack in the eggs and poach for around 3 minutes, until the whites are just set and the yolks still soft. Lift out with a slotted spoon and drain briefly on the lined plate.
- - Step 5Spread the warm garlicky yoghurt over a serving platter. Top with the poached eggs, spoon over the chilli butter, allowing it to pool around the edges. Finish with plenty of chopped dill and serve immediately.
Ingredients
- 6 Rich Yolk Egg
- 450 grams Yeo Valley Greek Yogurt
- 1 Unwaxed Lemon
- 3 Garlic Clove
- 1 tsp. Cornish Sea Salt Flakes
- 125 grams All Things Butter (salted)
- 1 glug Extra Virgin Olive Oil
- 4 tsp. Turkish Red Pepper Flakes
- 2 tsp. White Wine Vinegar
- Dill Chopped
