Tired of scrambled eggs? Try Turkish eggs! This recipe with Salmon, Dill and Avo hummus by Claire Joy is a real joy! Especially when you serve it with a breakfast-friendly glass of bubbly like the Leopard's Leap Sparkling Chardonnay Pinot Noir!
Serves 2
For the Yoghurt:
½ cup double cream yoghurt
1 lime, juice
2 tbsp dill, chopped
Salt and pepper
For the Hummus:
1 can chickpeas (reserve some for serving)
1 garlic clove
1 lime, juice
1 tbsp tahini
2 tbsp olive oil
1 avocado
Salt and pepper
To serve:
4 poached eggs
100g smoked salmon
1 lime, quartered
6 slices crusty bread
Smoked paprika
Method:
Mix the yoghurt, lime juice, dill and season to taste. Set aside.
Place all the ingredients for the hummus into a food processor and blitz until smooth and creamy.
Serve the hummus and dill yogurt on a medium sharing platter together with the poached eggs, pieces of smoked salmon, fresh lime, crusty bread and sprinkled with smoked paprika and chickpeas.
Turkish Eggs with Salmon Dill and Avo Hummus
Tired of scrambled eggs? Try Turkish eggs! This recipe with Salmon, Dill and Avo hummus by Claire Joy is a real joy! Especially when you serve it with a breakfast-friendly glass of bubbly like the Leopard's Leap Sparkling Chardonnay Pinot Noir!
Serves 2
For the Yoghurt:
½ cup double cream yoghurt
1 lime, juice
2 tbsp dill, chopped
Salt and pepper
For the Hummus:
1 can chickpeas (reserve some for serving)
1 garlic clove
1 lime, juice
1 tbsp tahini
2 tbsp olive oil
1 avocado
Salt and pepper
To serve:
4 poached eggs
100g smoked salmon
1 lime, quartered
6 slices crusty bread
Smoked paprika
Method:
Mix the yoghurt, lime juice, dill and season to taste. Set aside.
Place all the ingredients for the hummus into a food processor and blitz until smooth and creamy.
Serve the hummus and dill yogurt on a medium sharing platter together with the poached eggs, pieces of smoked salmon, fresh lime, crusty bread and sprinkled with smoked paprika and chickpeas.
