Bakery | Boulangerie | ACE Bakery | ACE Café and Bread Store

Turkish Eggs

with ACE® Ciabatta Lunga Cluster

Creamy, vibrant, and perfect for a brunch that feels indulgent yet fresh.

This Turkish-inspired dish layers cool, tangy Greek yogurt infused with fragrant dill, mint, and a hint of garlic beneath perfectly poached eggs with golden, runny yolks. A drizzle of warm chili butter — smoky paprika melted into bubbling butter — adds a rich, spicy finish that contrasts beautifully with the creamy base. Served alongside toasted ACE® Ciabatta Lunga Cluster for dipping, it’s a rustic yet elegant plate that feels both comforting and sophisticated — ideal for slow weekend mornings or anytime you want a brunch that impresses.

INGREDIENTS

  • ACE Bakery® Ciabatta Lunga Cluster
  • 1 cup Greek yoghurt
  • Few fronds fresh dill
  • 8-10 mint leaves
  • ½ garlic clove
  • 2 eggs
  • 1 tablespoon vinegar
  • 55g butter
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste

INSTRUCTIONS

  1. Finely chop the dill and mint, crush or grate the garlic clove and combine the ingredients with the Greek yoghurt. Season with salt and pepper and leave aside.
  2. Fill a deep pot with water and bring it to the boil. Add 1 tablespoon of vinegar and create a vortex. Crack the egg and add it to the middle of the vortex. Cook for three minutes to get the perfect egg with a runny yolk. Remove the egg with a slotted spoon and leave aside while you cook the next egg.
  3. Using a pan, melt the butter. When the butter starts to bubble add the spices. Stir until well combined and the sauce will be ready to serve.
  4. Transfer the Greek yoghurt into the serving bowl. Place the eggs on the top and pour the chili sauce. Sprinkle some extra dill and mint on the top.
  5. Toast ACE Bakery® Ciabatta Lunga Cluster.