Turkish Poached Eggs with Cottage Cheese Recipe

5 from 5 votes

Make these Turkish poached eggs with cottage cheese for a filling, protein-packed twist on a traditional breakfast recipe!

Prep Time10

Course: Breakfast, brunch

Cuisine: turkish

Keyword: turkish breakfast, turkish brunch, turkish poached eggs, turkish recipe

Servings: servings

Prepare the Cottage Cheese Spread: In a food processor, add the cottage cheese, feta cheese, and garlic cloves. Pulse until smooth. Add water as needed until a smooth consistency is achieved. Set aside.
16 ounces cottage cheese, ¼ cup feta cheese, 2 garlic cloves, 1-2 Tablespoons water
Create the Butter Drizzle: In a medium pot, add the butter, oil, and Aleppo pepper. Cook, until the butter is melted and the ingredients are combined, stirring occasionally. Set aside.
4 Tablespoons salted butter, 2 teaspoons Aleppo pepper, ¼ cup extra virgin olive oil
Make Poached Eggs: Fill a large pot with water and a dash of white vinegar. Crack one egg into a fine mesh sieve, draining the whites. Stir the water to create a vortex, and gently place the egg in the center. Cook for 2-3 minutes or just until the whites are thickened and the yolks are firm. Using a slotted spoon, carefully lift the egg from the water, and set it on a paper towel-lined plate. Repeat until all the eggs are poached.
4-5 cups water, 1 Tablespoon white vinegar, 2-4 large eggs
Assemble: Spread the cottage cheese mixture over a plate. Add the eggs on top. Drizzle the butter over the dish, and enjoy right away!