Turkish Eggs With Velvet Cloud Sheep's Yogurt and Smoked Paprika

With inspiration from Trish DeSeine in The Gloss Magazine - We're Trying Lactose Free Recipies To See if They Measure Up. 

This is great little dish for a Sunday brunch and I have borrowed it from Cook Book Author and Chef Trish Deseine. Trish recenly published an article in The Gloss Magazine -

In the article Trish says about Velvet Cloud yogurt "  Even more delicious, nutritious and downright creamy, and quite widely available is Velvet Cloud’s gorgeous sheep’s milk. Many lactose-intolerant consumers are in fact intolerant to cow’s milk casein and the sheep variety allows them to enjoy ice creams, lattes and yoghurts, with extra creaminess, vitamins, minerals and proteins thrown in. I love using the milk for ice cream, and the yoghurt in cakes, muffins, scones and soda bread. It’s also wonderful for marinating lamb and chicken and a worthy replacement for fresh cream with strawberries and other fruit desserts."

I've prepared a verision of this turkish eggs for the shepherds and they all love it, which is why I've choosen to put it here. 

Turkish eggs with Velvet Cloud Sheep's Milk Yogurt.
20 minutes preparation
7 minutes cooking

4 slices of toast
4 eggs
A large pot of Velvet Cloud sheep’s yoghurt
20g butter
1/2 tsp finely chopped garlic
1 tbsp white vinegar
1 tsp smoked paprika
1 tsp cayenne pepper
2 tbsp olive oil
Fresh mint and dill to garnish
Salt and pepper

In a saucepan, melt the butter, add the garlic and sauté gently for 5 minutes.
Add the smoked paprika and cayenne pepper.
When the butter is foamy, add the olive oil and a pinch of salt, off the
heat. Pour everything into a bowl and set aside.
Prepare a bowl of cold water.
In a large saucepan, bring the water and vinegar to a simmer, then break the eggs directly into the water, one after the other.
Let the eggs cook for 3 minutes.
Take them out one by one with a slotted spoon and place them in the cold water to stop the cooking, then cover them with hot water
to rinse off the vinegar taste and reheat them gently.
Season the sheep's yogurt yoghurt and divide it among four soup plates. Place an egg on each of them and drizzle with spiced butter.
Sprinkle with chopped dill and mint. Serve immediately with the toast.

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