Turkish Eggs – Lentils.org

Name: Turkish Eggs – Lentils.org
Ingredients: 2 ½ qts (2.5 L) plain non-fat Greek yogurt; ¼ cup (60 mL) garlic cloves, minced; 1 tsp (5 mL) coarse sea salt; ⅔ cup (150 mL) unsalted butter; 5 cups (1.25 L) whole red lentils, cooked; 3 Tbsp (45 mL) Aleppo Pepper; 1 tsp (5 mL) cayenne; ½ cup (125 mL) extra virgin olive oil; 10 each eggs, poached, soft; 3 Tbsp (45 mL) fresh dill, fronds chopped; 3 Tbsp (45 mL) fresh mint, chiffonade; 10 each lemon wedges

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102 ½ qts (2.5 L) plain non-fat Greek yogurt ¼ cup (60 mL) garlic cloves, minced 1 tsp (5 mL) coarse sea salt ⅔ cup (150 mL) unsalted butter 5 cups (1.

Keywords

breakfast
mediterranean
whole red
foodservice
english
eggs

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