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Turkish Eggs with a Japanese Twist

Start your day with this delicious, healthy and hearty meal!

Poached eggs on the bed of Mascarpone Cheese, Yoghurt and Garnished with Japanese Tsukemono and Spiced with Rayu (spicy Sesame Oil).


  • 2 fresh eggs

  • 1 cup Greek Yoghurt

  • 2 tbsp mascarpone cheese

  • 2 tbsp Japanese Pickles (Tsukemono) finely diced

  • 1 red or green chilli finely chopped

  • A few springs of dill

  • 1 tsp rayu (spicy sesame oil)

  • Crushed black pepper to taste

  • Salt to taste

  • Coriander for garnishing

  • Water to poach eggs

  • 1 tsp salt


Whisk yoghurt and mascarpone cheese together, season it with salt and pepper. Spread it in a shallow plate and keep it ready.

Finely chop the pickles and keep it aside.

Before you poach the eggs, make sure the eggs are at room temperature. Crack the egg in a bowl.

To poach the eggs, bring the water to simmer not to a rolling boil. It should have bubbles before you add salt. Add in the salt in hot water. Add in the egg in hot water and let it poach for 3 minutes. Once the egg is poached, wipe in on a paper towel and place it over the yoghurt-cheese.

Garnish it with the chopped pickles, drizzle the spicy sesame oil (rayu). Sprinkle salt and pepper. Garnish it with fresh coriander and dill.

Serve immediately.


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