Experience a delightful twist on a classic Turkish breakfast with this air fryer poached eggs recipe. Perfectly poached eggs, with their velvety yolks, take on a new level of convenience when made in the air fryer, eliminating the need for an egg poacher or frying pan. This method not only saves time but also guarantees consistently soft, runny yolks every time. Paired with a drizzle of rich olive oil, a sprinkle of smoked paprika, and served over creamy yoghurt, these poached eggs create a mouthwatering dish that's both satisfying and healthy. Whether you’re a fan of scrambled eggs or enjoy a classic soft-boiled egg, this Turkish-inspired recipe is a game-changer for your breakfast routine. With just a few simple steps, you’ll have a flavourful and protein-packed start to your day.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Spoon the yoghurt into a bowl, zest in the lemon and finely grate in the garlic. Season with salt and black pepper and add a squeeze of lemon juice.
Step 2.
Put the butter into a small saucepan set over a medium-high heat. Keep whisking and stirring until the butter turns a light golden brown, then remove from the heat and add the olive oil and aleppo pepper. Season lightly and squeeze in a little lemon juice. Set aside.
Step 3.
Egg poaching time. Put four ovenproof ramekins into the basket of your air fryer. Boil the kettle and half fill the ramekins with boiling water. Crack an egg into each ramekin. Set the temperature to 200°C and cook the eggs for 5 mins until the whites are just set.
Step 4.
Meanwhile, divide the yoghurt between two shallow bowls, swirling it around the base of the bowls.
Step 5.
Carefully use a tea towel to lift out the ramekins from the air fryer, then use a spoon to free the eggs from the ramekins. Pat the eggs a little with kitchen paper and put on top of the yoghurt.
Step 6.
Briefly reheat the flavoured butter, then spoon all over the top.
Step 7.
Scatter with dill fronds and serve with the toasted bread to scoop up and the lemon halves for squeezing over, if you like.
Serves
2
200 g
Greek Yoghurt
1
Lemon
1 Clove
Garlic
100 g
Unsalted Butter
3 tbsp
Extra Virgin Olive Oil
1 tbsp
Aleppo Pepper
4
Eggs
Handful
Fresh Dill
To serve
Toasted Flatbread
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
Serves
2
200 g
Greek Yoghurt
1
Lemon
1 Clove
Garlic
100 g
Unsalted Butter
3 tbsp
Extra Virgin Olive Oil
1 tbsp
Aleppo Pepper
4
Eggs
Handful
Fresh Dill
To serve
Toasted Flatbread
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Spoon the yoghurt into a bowl, zest in the lemon and finely grate in the garlic. Season with salt and black pepper and add a squeeze of lemon juice.
Step 2.
Put the butter into a small saucepan set over a medium-high heat. Keep whisking and stirring until the butter turns a light golden brown, then remove from the heat and add the olive oil and aleppo pepper. Season lightly and squeeze in a little lemon juice. Set aside.
Step 3.
Egg poaching time. Put four ovenproof ramekins into the basket of your air fryer. Boil the kettle and half fill the ramekins with boiling water. Crack an egg into each ramekin. Set the temperature to 200°C and cook the eggs for 5 mins until the whites are just set.
Step 4.
Meanwhile, divide the yoghurt between two shallow bowls, swirling it around the base of the bowls.
Step 5.
Carefully use a tea towel to lift out the ramekins from the air fryer, then use a spoon to free the eggs from the ramekins. Pat the eggs a little with kitchen paper and put on top of the yoghurt.
Step 6.
Briefly reheat the flavoured butter, then spoon all over the top.
Step 7.
Scatter with dill fronds and serve with the toasted bread to scoop up and the lemon halves for squeezing over, if you like.
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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