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Turkish Eggs with Garlic Whipped Ricotta

This Turkish eggs recipe with garlic whipped ricotta is the ultimate savoury brunch dish. Creamy, lemony ricotta meets silky poached eggs and a drizzle of warm, spiced butter — all served over toasted Turkish bread. It’s restaurant-worthy but super easy to make at home.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Breakfast, Brunch
Cuisine: Middle Eastern, Turkish
Ingredients Method

Ingredients
  

For the Garlic Whipped Ricotta
  • 1 cup ricotta
  • 1 garlic clove finely grated or minced
  • Zest of 1 small lemon
  • Salt to taste
For the Spiced Butter
  • 50 g butter or Montana’s Table Dukkah Butter
  • 2 tsp Aleppo pepper or substitute chilli flakes or smoked paprika
  • ¼ tsp ground cumin optional
For Serving
  • 4 large eggs
  • ¼ cup white vinegar for poaching
  • Toasted Turkish bread

Method
 

Whip the Ricotta
  1. In a bowl, combine the ricotta, grated garlic, lemon zest and salt. Whip with a spoon, fork or small food processor until smooth and creamy.
Poach the Eggs
  1. Fill a saucepan with water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a ramekin or small bowl and gently lower into the water. Poach for 3–4 minutes. Remove with a slotted spoon and set on paper towel.
Make the Spiced Butter
  1. In a small pan, melt the butter over medium heat. Stir in Aleppo pepper and cumin (if using) and let it bubble for 30 seconds to infuse. Remove from heat.
Assemble Your Plate
  1. Spread whipped ricotta generously on toasted Turkish bread. Top with a poached egg, then spoon over the warm spiced butter. Optional: garnish with fresh herbs, extra lemon zest, or dukkah.