Green goddess flavours usually come in the form of a dressing for a salad, but we’ve turned the trending flavours and incorporated them into the popular brunch recipe of Turkish eggs.
We've turned the popular green goddess dressing into a delicious brunch recipe instead. Topped with poached eggs and a paprika and caper butter, it doesn't get better than this bowl of goodness!
If you prefer a thicker yoghurt base, then put 100g of the yoghurt with the garlic, lemon, spinach and herbs in a high-speed blender and blend until smooth. Pour into a medium bowl, add remaining 400g yoghurt and fold in using a large spoon until bright green and combined.
If you like this recipe, then we have plenty more brunch recipes for you to choose from!
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
407
Ingredients
500g
Greek yogurt, we used Fage Total 5% fat
2
garlic cloves, crushed
Finely grated zest and juice 1 lemon
Small handful young spinach
Large handful parsley
Large handful coriander, plus extra to serve
Large handful chives, plus extra to serve
Large handful tarragon
8
medium eggs
For the caper butter
50g
butter
1tsp.
hot smoked paprika
2Tbsp.
baby (non-pareille) capers, drained and rinsed
4
slices sourdough bread, toasted, to serve
Directions
Step 1Put the yoghurt, garlic, lemon, spinach, herbs and some seasoning in a high-speed blender or food processor and blend until smooth and combined (see GH Tip).
Step 2Poach the eggs. Bring a large deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then neatly pour the egg into the simmering water. Working quickly, add a further 3 eggs in a similar fashion where there’s space. Poach for 4min, or until - when briefly lifted out with a slotted spoon - the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper. Repeat with remaining 4 eggs.
Step 3Meanwhile, make the caper butter. Melt butter in a small pan over medium heat with the hot smoked paprika. Strain into a jug through a fine sieve, and return to the pan. Add the capers and fry for 3-5min until the butter smells fragrant.
Step 4To serve, divide yogurt mixture among 4 shallow bowls, top each with 2 eggs and 1/4 of the caper butter. Garnish with coriander and chives, and serve with toasts and some seasoning.
GH Tip
If you prefer a thicker yoghurt base, then put 100g of the yoghurt with the lemon, garlic, spinach and herbs in a high-speed blender and blend until smooth. Pour into a medium bowl, add remaining 400g yoghurt and fold in using a large spoon until bright green and combined.
Per serving:
Calories: 407
Protein: 309g
Total fat: 19g
Saturates: 11g
Carbs: 29g
Total sugars: 5g
Fibre: 2g
Our favourite brunch recipes to accompany a lazy morning
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
