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  • Writer's pictureJennifer Oppermann

Clonakilty Veggie Pudding with Turkish eggs

Serves 2


150g Clonakilty Veggie Pudding 

4 eggs

50ml of white vinegar

1 garlic clove, peeled and grated

150g of Greek yogurt 

15g butter

½ tsp dried chilli flakes 

1 tbsp of dill 

1 tbsp of flat-leaf parsley leaves

Olive oil for cooking


  1. Add the yoghurt to a bowl with the garlic and whisk together until completely combined. Set aside at room temperature until ready to serve.

  2. Slice the Clonakilty veggie pudding, heat a pan, add ½ the butter, add in the Clonakilty veggie pudding and cook it on each side for a couple of minutes until golden brown, remove it from the pan and place it in a warm oven (60c). Heat the pan again, add a drizzle of olive oil, add the chilli flakes and swirl the pan gently, allowing the flakes to sizzle and add in the rest of the butter, set aside in a warm oven.

  3. Bring a large pot of water to a simmer, then add the vinegar. Add in the eggs one at a time gently, a ladle would help here. Poach the eggs to your liking - never add salt to the water when poaching eggs, as this causes them to break up.

  4. To serve, divide three-quarters of the yogurt into warmed bowls. Add the slices of cooked veggie pudding between the bowls, add 2 poached eggs to each bowl, then serve the remaining yogurt on top of the eggs. Spoon over the chilli oil and butter mix and garnish with 1 tbsp of dill and 1 tbsp of flat-leaf parsley leaves, roughly chopped, serve immediately with some salad leaves, a flatbread or sourdough, or any bread of your choice.

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