20 mins
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Turkish Eggs with Smoked Salmon
Serves
2
A delicious twist on a classic Turkish breakfast, this easy smoked salmon recipe brings together rich, creamy flavours with perfectly poached eggs and Aoraki Original Cold Smoked Salmon. Ready in just 20 minutes, it’s an indulgent yet simple breakfast or brunch for two.
Ingredients
1 cup Greek yoghurt
1 garlic clove, finely grated
Salt, to taste
Black pepper, to taste
60g butter
½ tsp paprika
¼ tsp cayenne pepper, or to taste
4 eggs
100g Aoraki Original Cold Smoked Salmon
2 slices sourdough or 2 bagels, toasted
Fresh dill or parsley, to garnish (optional)
Method
Step 1
Mix the Greek yoghurt, grated garlic, salt and black pepper to a bowl. Set aside while you prepare the rest.
Step 2
Melt the butter in a small saucepan over medium heat. Continue cooking until the butter becomes golden brown and smells nutty. Remove from the heat and stir through the paprika and cayenne pepper. Set aside.
Step 3
Bring a saucepan of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide into the water. Poach for around 3–4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towel.
Step 4
Spread the garlic Greek yoghurt between two plates or shallow bowls. Place two poached eggs on top of each portion, then arrange slices of Aoraki Original Cold Smoked Salmon around the eggs.
Step 5
Drizzle generously with the brown butter. Finish with a little freshly cracked black pepper and fresh dill or parsley, if using.
Step 6
Serve immediately with toasted sourdough or a toasted bagel for dipping into the runny yolks and garlic yoghurt.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
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Turkish Eggs with Smoked Salmon
Cold Smoked
,
Serves
2
20 mins
A delicious twist on a classic Turkish breakfast, this easy smoked salmon recipe brings together rich, creamy flavours with perfectly poached eggs and Aoraki Original Cold Smoked Salmon. Ready in just 20 minutes, it’s an indulgent yet simple breakfast or brunch for two.
Ingredients
1 cup Greek yoghurt
1 garlic clove, finely grated
Salt, to taste
Black pepper, to taste
60g butter
½ tsp paprika
¼ tsp cayenne pepper, or to taste
4 eggs
100g Aoraki Original Cold Smoked Salmon
2 slices sourdough or 2 bagels, toasted
Fresh dill or parsley, to garnish (optional)
Method
Step 1
Mix the Greek yoghurt, grated garlic, salt and black pepper to a bowl. Set aside while you prepare the rest.
Step 2
Melt the butter in a small saucepan over medium heat. Continue cooking until the butter becomes golden brown and smells nutty. Remove from the heat and stir through the paprika and cayenne pepper. Set aside.
Step 3
Bring a saucepan of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide into the water. Poach for around 3–4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towel.
Step 4
Spread the garlic Greek yoghurt between two plates or shallow bowls. Place two poached eggs on top of each portion, then arrange slices of Aoraki Original Cold Smoked Salmon around the eggs.
Step 5
Drizzle generously with the brown butter. Finish with a little freshly cracked black pepper and fresh dill or parsley, if using.
Step 6
Serve immediately with toasted sourdough or a toasted bagel for dipping into the runny yolks and garlic yoghurt.