High Protein Sultan Eggs
Elevate your breakfast or brunch game with these luxurious High Protein Sultan Eggs, a healthy twist on the classic Turkish-style poached eggs. This protein-packed recipe combines silky Greek yogurt, an optional boost of whey protein, perfectly poached eggs, and a drizzle of rich, spiced butter infused with paprika and Aleppo pepper. Fresh dill, parsley, lemon zest, and toasted nuts add vibrant flavors and textures, while garlic and a touch of lemon juice brighten every creamy bite. Ready in just 25 minutes, this dish is as nutritious as it is indulgent—perfect for a wholesome start to your day or an elegant mid-day meal. Serve with crusty bread or pita for the ultimate dipping experience!
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Recipe Information
Ingredients
- 4 pieces Eggs
- 1 cup Greek yogurt (high-protein, plain)
- 1 tablespoon Whey protein powder (unflavored, optional)
- 1 clove Garlic (minced)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Aleppo pepper (or red chili flakes)
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Lemon zest
- 1 teaspoon Lemon juice
- 2 tablespoons Sliced almonds or pine nuts (toasted)
- to taste Salt
- to taste Black pepper
- 2 tablespoons White vinegar
- 6 cups Water
Instructions
In a bowl, combine Greek yogurt, minced garlic, a pinch of salt, and the optional whey protein powder. Mix well until smooth. Set aside.
In a deep saucepan, bring 6 cups of water to a gentle simmer over medium heat. Add 2 tablespoons of white vinegar to help the eggs set while poaching.
Crack each egg into a small bowl or ramekin. Gently slide each egg into the simmering water one at a time. Poach for 3-4 minutes, or until the whites are set but the yolks remain slightly runny. Remove with a slotted spoon and set on a paper towel to drain.
In a small skillet, melt the butter with olive oil over low heat. Add paprika and Aleppo pepper (or chili flakes) and stir for 30 seconds until fragrant. Remove from heat.
Divide the yogurt mixture between two serving bowls or plates, spreading it into an even layer. Place two poached eggs on top of the yogurt in each bowl.
Drizzle the spiced butter over the eggs and yogurt, ensuring an even distribution. Top with chopped dill, parsley, lemon zest, and a squeeze of lemon juice.
Finish with toasted sliced almonds or pine nuts for a satisfying crunch. Season with additional salt and black pepper to taste.
Serve immediately, optionally pairing with warm crusty bread or pita for dipping.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.8 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 551 mg | 42% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
