Gluten Free Turkish Eggs on Toast

Turkish eggs on Genius Gluten-Free Bread makes for a delicious brunch dish. The heavenly combination of fiery chilli with cool yoghurt and flavoursome mint make for a heavenly and gut-friendly way to serve fried eggs. Want to take it one step further? Add asparagus for a gorgeous burst of colour and extra fibre boost!

15 Mins

Ingredients

8 slices Genius Soft Brown Farmhouse Bread

2 tbsp. extra virgin olive oil

1 large red onion, halved and thinly sliced

Juice of 1 lemon

85g butter, diced

4 eggs

250ml live yoghurt

1 garlic clove, peeled and finely chopped

1 tsp. ground cumin

1/2 tsp. dried chilli flakes

2 tbsp. roughly chopped mint leaves

Process

Brush both sides of the soft and tasty Genius Gluten Free Bread with olive oil and season with salt and pepper. Bake in an oven preheated to 200C for 5-10 minutes or until golden brown.

Meanwhile, heat the remaining oil in a non-stick frying pan over a low/medium heat. Gently fry the onion and asparagus with salt, pepper, fragrant cumin and chilli until the onions have softened. Remove from the pan with a slotted spoon and place into a bowl. Mix in the lemon juice.

Return the pan to the heat and fry the eggs until the whites are set but the yolks are still nice and runny.

Place the high fibre toast slices on a serving dish and dollop a dessert spoon of live yoghurt bursting with good bacteria onto each slice. Top with the spicy fried onions and asparagus, and gently place the eggs on top.

Garnish with mint and serve immediately.

For an extra boost to your gut, add 100g of asparagus tips. You can also sprinkle the finished recipe with seeds for an added crunch of high fibre.

This recipe uses