Turkish Eggs

Directions

1. Over a double boiler, bring yogurt up to 100°F (50°C) and fold in garlic and salt, continuously stirring to properly mix. When warmed through, turn off the heat and leave yogurt over the double boiler.
2. In a separate sauté pan, melt butter to a hazelnut brown, then add lentils, Aleppo pepper, cayenne, oil. Turn off the heat. Fold together to coat the lentils and heat through.
3. To plate the dish, serve 1 cup (250 mL) yogurt topped with ½ cup (125 mL) lentils in a bowl. Make a well in the center to place a warm poached egg. Garnish with 1 tsp (5 mL) dill, 1 tsp (5 mL) mint, and a wedge of lemon.