Low Sodium Sultan Eggs
Indulge in a flavorful twist on a classic Turkish-inspired dish with this recipe for Low Sodium Sultan Eggs. Perfect for those watching their salt intake, this vibrant dish combines poached eggs with a creamy garlic-infused Greek yogurt base, seasoned with a potassium chloride-based salt alternative. The star of the dish is a fragrant drizzle of olive oil seasoned with smoky paprika and dried mint, adding a burst of bold yet balanced flavor. Paired with freshly toasted whole grain or sourdough bread for dipping, this quick and easy recipe comes together in just 25 minutes for a wholesome, satisfying breakfast or brunch. Garnished with fresh dill for a touch of freshness, these eggs deliver a gourmet experience with minimal sodium and maximum taste.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 cup Greek yogurt
- 1 clove Garlic
- 1 teaspoon Salt alternative (unsalted potassium chloride-based)
- 2 tablespoons White vinegar
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika (low sodium)
- 1 teaspoon Dried mint
- 1 tablespoon Fresh dill (optional, for garnish)
- 2 slices Whole grain or sourdough bread
Instructions
Peel and finely mince the garlic. Add it to the Greek yogurt along with the unsalted salt alternative. Mix well and set aside for the flavors to meld.
Bring a medium-sized pot of water to a gentle simmer. Add the white vinegar to help the eggs hold their shape while poaching.
Crack one egg into a small bowl or ramekin. Gently slide the egg into the simmering water using the bowl for control. Repeat with the remaining eggs. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
Using a slotted spoon, carefully transfer the poached eggs to a paper towel-lined plate to drain excess water.
In a small pan, heat olive oil over low-medium heat. Add the smoked paprika and dried mint. Stir for about 30 seconds, being careful not to burn the spices. Remove from heat.
To assemble, spread the garlic yogurt mixture evenly onto two serving plates. Place two poached eggs on each plate. Drizzle the paprika-mint oil over the eggs and yogurt.
Sprinkle fresh dill over the top for garnish, if using. Serve with toasted whole grain or sourdough bread on the side.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.6 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 365 mg | 28% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3928 mg | 84% | |
*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.
