Prepped Turkish Egg Pots

Makes 3 pots

20 min + 3 days storage

Soft-boiled eggs in garlicky dill yoghurt, topped with spiced harissa butter; meal-prepped for up to 3 days.

prepBring a pan of water to a boil
prepPrepare a bowl of iced water
6 eggs (room temperature)	Boil eggs 6 min, ice bath 3 min, peel	Divide yoghurt, add 2 eggs, drizzle butter & garnish dill	Chill 3 days; bring to room temp 30 min, serve with toast
300 g thick strained yoghurt	Mix yoghurt with dill, garlic & salt
2 tbsp fresh dill, chopped
1 small garlic clove, finely grated
Pinch of salt
20 g salted butter	Heat butter, oil, harissa & chilli until foamy
1 tsp olive oil
1 tsp harissa paste
Pinch of chilli flakes
Fresh dill (for garnish)
Warm toast (for serving)

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