Lactose free Turkish eggs

Name: Lactose free Turkish eggs
Yield: 1 serving
Cuisine: Turkish
Ingredients: 4 eggs; 200 g Arla® LactoFREE Natural Yogurt 400g; Handful fresh dill (roughly chopped); 2 sprigs fresh mint (finely chopped); 1 garlic clove (finely grated); 1 lemon zest; salt and pepper; 40 g Arla® LactoFREE Slightly Salted Spreadable 250g; 1 tsp smoked paprika; 1 tsp chilli flakes; pinch ground cumin; 2 slices bread

Experience a fresh twist on a classic Middle Eastern breakfast with these Lactose Free Turkish Eggs. Featuring perfectly poached eggs served over a creamy, lactose-free yogurt base and topped with a drizzle of spiced butter, this dish delivers rich flavour and comfort—without any lactose. Perfect for a nourishing breakfast or brunch that everyone can enjoy!

Ingredients

4 Eggs
200 g Arla® LactoFREE Natural Yogurt 400g
Handful fresh dill (roughly chopped)
2 sprigs Fresh mint (finely chopped)
1 Garlic clove (finely grated)
1 Lemon zest
Salt and pepper
40 g Arla® LactoFREE Slightly Salted Spreadable 250g
1 tsp Smoked paprika
1 tsp Chilli flakes
Pinch ground cumin
2 slices Bread

Instructions

Place a medium saucepan over a medium heat and fill ⅔’s full. Once the water is simmering and starting to bubble, carefully add the eggs and set a timer for 6 minutes. Once cooked, take out the eggs and immediately place them in a bowl and run them under cold running water to stop them over cooking.
In a bowl combine the yogurt, dill, mint, garlic, lemon zest and salt and pepper. Leave to one side while you prepare the chilli butter.
In a small saucepan over a medium heat, add the Arla LactoFREE spreadable and leave to cook for 3-4 minutes until fragrant and slightly golden (Careful – this will spit a little at first). You should start to smell a nutty fragrance once the bubbling dies down and the colour starts changing slightly. At this point, turn the heat off and add the paprika, chilli flakes and cumin. This will foam up. Stir to combine and leave to infuse.
Toast or warm up your crusty bread while you peel your eggs, then assemble. Start by dividing the yogurt between two plates and spread out using the back of a spoon. Carefully cut your eggs in half across the middle (see chefs tip), and add two eggs to each plate. Next, drizzle over some of the chilli butter and finally garnish with a little more dill and some mint leaves. Serve immediately.