Bitter Walnut and Honey Glazed Eggs
This Turkish-inspired breakfast dish features soft-poached eggs nestled in a bed of sautéed walnuts, drizzled with a subtly bitter and sweet honey glaze. The walnuts provide a pleasant textural contrast and a hint of earthiness that pairs surprisingly well with the rich egg yolks.
Prep Time
15 min
Difficulty
Easy
Servings
2
Calories
280 kcal
Instructions
- 1
Toast the walnuts in a dry frying pan over medium heat until fragrant, about 3-4 minutes. Remove from pan and roughly chop.
~4 min - 2
In the same frying pan, add the olive oil and chopped walnuts. Sauté for 1 minute.
~1 min - 3
Add the honey to the pan with the walnuts. Stir gently until combined and slightly thickened, about 1 minute. Remove from heat and set aside.
~1 min - 4
Fill a saucepan with water and bring to a simmer. Add a pinch of salt and the eggs. Poach the eggs for 3-4 minutes for runny yolks.
~4 min - 5
Using a slotted spoon, carefully remove the poached eggs from the water.
- 6
Divide the walnut and honey mixture between two serving plates. Top each with two poached eggs. Season with salt and pepper.
~2 min
Tips
- For a more intense bitter note, you can add a tiny pinch of ground cloves or a very small amount of orange zest to the honey glaze.
- Serve immediately with a side of crusty bread for dipping into the rich yolk and walnut mixture.
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