May 29, 2025
Turkish Eggs
TURKISH EGGS
2 Servings | 10 minutes
INGREDIENTS
- 1 1/2 cups Greek yogurt
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons vinegar
- 4 large eggs room temperature
- 2 tablespoons butter
- 1 teaspoon sweet paprika
METHOD
- Combine the yogurt, garlic, salt, and pepper, and mix until combined.
- Bring a large saucepan of water to a boil. Once it begins to boil, reduce the heat to low and add the vinegar.
- Using a metallic spoon, give the water a stir in the center and, one at a time, break the eggs into them. Cook the eggs for 2-3 minutes, or until the whites are set. Using a large metal spoon, remove the eggs from the boiling water.
- In a small saucepan, add the butter and once melted, add the sweet paprika and whisk until combined.
- Divide the yogurt into two bowls, top with two eggs each, and drizzle the sweet paprika butter sauce over the top.
NOTES
- TO STORE: I don’t recommend storing poached eggs as they’ll lose their runny yolks. Everything else can be stored in separate airtight containers in the fridge for up to one week.
- TO REHEAT: The butter can be warmed on the stovetop or in the microwave. Eggs should be poached freshly to order.
Nutrition (Per Serving)
Calories: 347kcal
Carbohydrates: 8g
Protein: 29g
Fat: 22g
Sodium: 578mg
Potassium: 392mg
Fiber: 0.5g
Vitamin A: 1390IU
Vitamin C: 1mg
Calcium: 236mg
Iron: 2mg
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates