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Israeli-style breakfast eggs

Israeli-style breakfast eggs

Posted By: Maxwell & Williams

Spice up your morning routine with these Israeli-style poached eggs. Created by celebrity chef Sara Oteri, the recipe uses an array of herbs and spices to create a mouth-watering brunch dish.

Serves: 2



  • 4 organic eggs, room temperature
  • 1/4 cup white vinegar
  • 1/2 cup greek yoghurt
  • 1 tsp cumin, toasted
  • Tomatoes, room temperature and sliced into rounds
  • 1 bunch of dill
  • Crunchy toasted bread
  • Sumac (optional)

Smokey chilli butter

  • 50g salted butter
  • 1/4 tsp smoked paprika
  • Pinch of cayenne pepper (optional)
  • Pinch of salt


  1. Bring a medium sized pot filled with water to the boil before reducing the temperature to low and adding the vinegar.

  2. I like to crack my eggs in a fine mesh sieve before transferring to a small bowl. This removes the liquidly whites that give poached eggs those whispery bits.

  3. Gently drop the eggs into the gently simmering water and cook for 3 minutes.

  4. Remove each with a slotted spoon and place on a plate with paper towels.

  5. Place the butter in a small pan until it just begins to brown and become darker in colour. Add paprika and cayenne pepper and set aside.

  6. To serve, spread some greek yoghurt onto each plate with a sprinkling of cumin seeds. Top with freshly cut tomatoes, poached eggs and drizzle over the burnt butter.

  7. Garnish with fresh dill, a sprinkling of sumac on each egg and of course crunchy toast.

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