Lactose Free Turkish Eggs

Directions

1. Fill a saucepan with water to a depth of 4cm/1½inch and bring it to a boil. Place the yogurt in a heatproof bowl large enough to sit over the pan without touching the water. Stir in the crushed garlic and sea salt. Place the bowl over the pan and stir until the yogurt reaches body temperature and achieves the consistency of lightly whipped double cream. Turn off the heat but leave the bowl over the pan to stay warm.

2. Melt the lactose-free butter gently in a small saucepan over low heat until it starts to turn a hazelnut-brown colour. Turn off the heat, then stir in the olive oil and Aleppo pepper. Set aside.

3. Fill a wide, lidded saucepan with water to a depth of 4cm/1½in and bring it to a medium heat. Line a large plate with kitchen paper. Crack the first egg into a fine mesh strainer over a small bowl and gently swirl it for about 30 seconds to remove the watery part of the white. Tip the egg into a small cup or ramekin and pour 1 teaspoon of lemon juice over the white. Repeat with the second egg. When the water is just starting to simmer, gently slide each egg into the pan on opposite sides. Reduce the heat to prevent water movement and poach for 3–4 minutes until the whites are set but the yolks remain runny. Transfer the eggs to the lined plate using a slotted spoon.

4. Divide the warm, creamy yogurt between two shallow bowls. Top each portion with a poached egg. Drizzle the peppery butter over the eggs and yogurt. Scatter the chopped dill on top.

5. Serve immediately with thick slices of toasted sourdough.