On a recent trip to Prague, I stumbled upon the most delicious breakfast at a lovely little spot called Venue — their creamy Turkish eggs completely stole my heart. I loved them so much, I ended up going back three times during my stay!
As soon as I was back in London, I couldn’t stop thinking about them. I knew I had to try recreating the dish at home — and it’s quickly become one of my go-to breakfast favourites.
Picture of Venue’s eggs for reference!
Ingredients
This is recipe is perfect for two people
500g Greek Yoghurt
60g Feta
3 eggs
1 Red Onion (pickled)
2 Garlic Clove
Dill
Olive Oil
White Wine Vinegar
Salt & Pepper
Sourdough bread (optional)
Quick Tip: to pickle the onions, finely slice the red onion, add to colander and pour a whole kettle of boiling water over them. Rinse under colder water and then put into a small shallow bowl. Add enough white wine vinegar to cover most of the sliced onions and salt to taste. Leave in the fridge to chill a minimum of 30 minutes but best left for a few hours or overnight)
Method
If you haven’t already made your pickled onions, I suggest doing these before starting the rest of the dish.
Step 1
Boil a full kettle, start pre-heating your saucepan the hob with a small splash of water at the bottom. Add boiling water to the saucepan, with a splash of white wine vinegar and some salt. Once boiling, add your eggs, one at time with your preferred method of poaching eggs. I personally, add an egg to a small teacup, swirl the water in the saucepan and drop an egg in. Repeat with each egg. Leave to cook until desired yolk texture, usually around 5-10 minutes.
Step 2
Whilst your eggs are poaching, put your greek yoghurt into a bowl. Chop a handful of dill finely. Add half the dill to the greek yoghurt with salt and pepper to taste. Spoon the yoghurt into two shallow bowls (like the one pictured).
Step 3
Chop the garlic as small as possible. Add your garlic and remaining dill into a small heatproof bowl/jug/mug.
Step 4
Once the eggs are cooked to your liking, spoon them on top of your greek yoghurt mixture. Rinse out the saucepan and put back on high heat. Add 4 large spoonfuls of olive oil to the saucepan. Leave until really hot, it should look almost like it has ripples in it. Once really hot, pour over the garlic and dill mixture. The hot oil will cause these sizzle and flash cook into a fragrant oil.
Step 5
Time to plate up! Gently drizzle the warm spiced oil over the creamy yoghurt and poached eggs, letting all those flavours melt together. Crumble over some feta for a salty, tangy bite — it’s optional, but I find it adds a lovely bit of texture. Finish with a handful of pickled onions for a pop of brightness.
I love serving it with a slice of toasted sourdough — perfect for scooping up every last bit of that creamy, flavour-packed goodness.
If you give this a try, I’d love to hear what you think!
Les Délices de Manon 