Bring a saucepan of water and white wine vinegar to a boil. Crack one egg at a time into a small bowl. Using a wooden spoon, swirl the water to create a vortex. Gentle place the egg in the centre and cook for 2–3 minutes. Using the wooden spoon, carefully lift the egg from the water and place it on a paper towel-lined plate. Repeat the process and set aside.
Turkish Eggs with Cottage Cheese
Get ready for your new breakfast favourite – soft poached Turkish eggs with a spicy cottage cheese kick. The cottage cheese delivers a high protein start to your day, helping to keep you fuelled. Perfect for busy mornings or a leisurely brunch, this dish is simple yet packed with flavour, making it ideal for any breakfast lover looking to shake up their routine.

Method
In a small bowl, stir in the cottage cheese, fresh dill and garlic until smooth and creamy. Spread the cottage cheese mixture over a plate. Add the eggs on top and any leftover fresh dill.
In a pouring dish, combine olive oil, chilli powder, chilli flakes, salt and pepper. Drizzle the chilli oil over the cottage cheese and eggs. Serve with fresh crusty bread and enjoy!
Ingredients
2 eggs, poached
1 tablespoon white wine vinegar
200g Brancourts Classic Cottage Cheese (or your preference of Brancourts Cottage Cheese)
1/4 cup fresh dill, finely chopped
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon chilli powder
1/2 teaspoon chilli flakes
Pinch sea salt & black pepper
1–2 slices wholemeal bread