
Turkish Eggs with Salmon Dill and Avo Hummus
- 16 March 2021
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Turkish Eggs with Salmon Dill and Avo Hummus
Tired of scrambled eggs? Try Turkish eggs! This recipe with Salmon, Dill and Avo hummus by Claire Joy is a real joy! Especially when you serve it with a breakfast-friendly glass of bubbly like the Leopard's Leap Sparkling Chardonnay Pinot Noir!
Serves 2
For the Yoghurt:
½ cup double cream yoghurt
1 lime, juice
2 tbsp dill, chopped
Salt and pepper
For the Hummus:
1 can chickpeas (reserve some for serving)
1 garlic clove
1 lime, juice
1 tbsp tahini
2 tbsp olive oil
1 avocado
Salt and pepper
To serve:
4 poached eggs
100g smoked salmon
1 lime, quartered
6 slices crusty bread
Smoked paprika
Method:
Mix the yoghurt, lime juice, dill and season to taste. Set aside.
Place all the ingredients for the hummus into a food processor and blitz until smooth and creamy.
Serve the hummus and dill yogurt on a medium sharing platter together with the poached eggs, pieces of smoked salmon, fresh lime, crusty bread and sprinkled with smoked paprika and chickpeas.