Breakfast
Turkish Eggs on Greek Yoghurt with Toast and Green Salad
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM6TM7
Details
- Difficulty
- easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 2 portions
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- Category
- Breakfast
- Time
- 15–30 min
- Nutrition
- High protein
- Difficulty
- Easy
- cucumber
- 150 g
- rocket leaves
- 40 g
- fresh baby spinach
- 40 g
- fresh dill
- 3 sprigs
- fresh mint
- 3 sprigs
- red onion
- 60 g
- extra virgin olive oil
- 50 g
- ground coriander
- 0.5 tsp
- white wine vinegar
- 1 tbsp
- lemon juice
- 10 g
- caster sugar
- 2 pinches
- fine sea salt
- 0.3 tsp
- ground black pepper
- 0.3 tsp
- fresh dill
- 3 sprigs
- garlic
- 0.5 cloves
- Greek yoghurt
- 300 g
- fine sea salt
- 4 pinches
- water
- 1.7 kg
- white wine vinegar
- 50 g
- medium eggs
- 4
- unsalted butter
- 25 g
- smoked paprika
- 1 tsp
- dried chilli flakes
- 1 tsp
- sliced white bread
- sliced white bread
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 877.4 mg
- Protein
- 30.8 g
- Energy
- 2,738 kJ
- Calories
- 654.4 kcal
- Fat
- 46.8 g
- Fibre
- 3.8 g
- Saturated fat
- 14 g
- Carbohydrates
- 28.7 g