A brunch dish worthy of company and easy enough for a weekday, inspired by the Turkish dish çilbır, with a protein boost from cottage cheese.
Cottage Cheese Turkish Eggs
Ingredients
Makes 2 servings
Cottage Cheese:
- 1 cup cottage cheese
- 1 garlic clove
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped, plus more for garnish
- ¼ teaspoon ground cumin
- salt and pepper, to taste
- 1–2 tablespoons water
Chili Butter:
- 2 tablespoons unsalted butter
- 1 teaspoon ground Aleppo pepper
- ½ teaspoon paprika
Eggs:
- 4 Vital Farms Hard Boiled Eggs, halved
- bread of choice, for dipping
- fresh mint, for garnish
Instructions
- Add the cottage cheese, garlic, olive oil, lemon juice, dill, cumin, salt, and pepper to a blender or food processor. Blend or pulse until the ingredients are combined. Add water as needed to reach desired consistency.
- Make the chili butter by heating a small sauce pan over low heat. Add in the butter and melt then stir in the Aleppo pepper and paprika. Gently cook for around one minute. Remove from the heat and set aside.
- Spread the whipped cottage cheese onto a shallow bowl. Arrange the hard boiled eggs on top.
- Generously spoon the chili butter over the eggs. Garnish with fresh dill and mint.
- Serve with bread of choice and enjoy!
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