Turkish eggs with YoGo Pro 2 Billion Live Cultures Natural

Don't let the thought of eggs and Greek yoghurt put you off. This dish is creeping onto the menus of many new restaurants thanks to its intense and complementary flavours. It's also a perfect balance of protein and fats, making it a guilt-free addition to any table. By adding YoGo Pro 2 Billion Live Cultures into the mix, you'll also be topping up your gut with 'friendly' bacteria to help your digestive system.


Serves 2

  • 150ml whole milk mixed with 1 sachet Healthspan YoGo Pro 2 Billion Live Cultures Natural
  • 4 tbsp strained greek yoghurt
  • salt and freshly ground black pepper
  • 2 eggs
  • 1 tbsp smoked paprika paste
  • 100ml extra virgin olive oil
  • dill, to garnish
  • sourdough bread, toasted, to serve


  1. In a large bowl mix the YoGo and whole milk mixture, greek yoghurt, salt and pepper and set aside.
  2. Place a small saucepan over a low heat and add the smoked paprika paste, cooking for 3 - 4 minutes.
  3.  Add the olive oil and stir to warm through, then remove from the heat.
  4. Bring a pan of water to a simmer and gently crack the eggs into the water to poach - cook for 3 minutes then remove the eggs with a slotted spoon.
  5. To serve, divide the yoghurt between two plates and place a poached egg on top of the yoghurt.
  6. Drizzle the paprika olive oil all over and garnish with dill.
  7. Serve with sourdough toast for mopping everything up.


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