High Protein Breakfast – Turkish Eggs

Looking for a quick, high-protein breakfast that’s rich, satisfying, and actually feels like a meal? This soft-boiled egg plate with garlic-dill yogurt sauce and spicy butter is a game-changer.

It comes together in under 10 minutes, is packed with 39g of protein per serving, and hits the perfect balance between comfort and clean eating. This is one of those recipes that feels fancy but is super easy to whip up—even on a busy morning.

Why This Breakfast Works

• High protein, low carb – 39g protein and just 10g carbs per serving
• No protein powder needed – All whole, real food
• Meal prep friendly – You can prep the yogurt sauce the night before
• Flavorful and satisfying – Garlic, dill, spicy butter… need we say more?

Ingredients (2 servings)

• 6 eggs
• 1 cup (225g) low-fat cottage cheese
• ¾ cup (170g) full-fat Greek yogurt
• 2 garlic cloves
• 1 tbsp (15g) butter
• Fresh dill (about 2 tbsp chopped)
• 1 tsp harissa paste (or pinch of chili flakes)
• Salt and black pepper to taste

Instructions

Step 1: Soft-Boil the Eggs
Bring a pot of water to a gentle boil. Carefully lower in the eggs and cook for 6–7 minutes. To avoid cracking, you can briefly dip them in and out of the hot water before fully submerging. Once done, transfer to an ice bath and peel.

Step 2: Make the Yogurt Sauce
In a blender or food processor, blend the cottage cheese with garlic, salt, and pepper until completely smooth. Stir in the Greek yogurt and chopped dill by hand to keep the sauce thick and creamy. (Tip: blending yogurt can make it runny, so stir gently!)

Step 3: Make the Spicy Butter Drizzle
In a small saucepan, melt the butter. Add harissa or chili flakes and a pinch of salt. Let it bubble for a few seconds until fragrant.

Step 4: Plate and Finish
Spread the yogurt sauce onto a plate, create little wells, and place the soft-boiled eggs on top (halved if you like). Drizzle with the spicy butter and top with a pinch of fresh dill.

🍽 Nutrition Facts (Per Serving)

• Calories: 439
• Protein: 39g
• Fat: 27g
• Carbohydrates: 10g

✅ Tips & Variations

• Swap harissa for sriracha or red pepper flakes
• Use full-fat cottage cheese for a richer version
• Add sliced cucumbers or tomatoes on the side for extra freshness
• Serve with a slice of sourdough if you want more carbs

Perfect for Meal Prep

The yogurt sauce keeps well in the fridge for up to 3 days. Make a batch ahead and just boil your eggs in the morning for a lightning-fast breakfast.

High Protein Breakfast with Yogurt Garlic Sauce & Soft-Boiled Eggs

This quick and satisfying high-protein breakfast features soft-boiled eggs over a creamy garlic yogurt sauce, finished with a spicy harissa butter drizzle. With 39g of protein per serving and under 10 minutes to make, it’s perfect for busy mornings or lazy brunches.

Print Recipe Pin Recipe

Prep Time 4 minutes mins

Cook Time 6 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Breakfast

Cuisine: healthy

Calories: 439

Ingredients Method

Ingredients

  

• 6 large eggs
• 1 cup 225g low-fat cottage cheese
• ¾ cup 170g full-fat Greek yogurt
• 2 cloves garlic
• 1 tbsp 15g butter
• 2 tbsp chopped fresh dill plus extra for garnish
• 1 tsp harissa paste or chili flakes to taste
• Salt and black pepper to taste

Method

 

Soft-Boil Eggs

1. Bring water to a gentle boil. Carefully lower in eggs and cook for 6–7 minutes. Transfer to an ice bath and peel.

Make Yogurt Sauce

1. Blend cottage cheese with garlic, salt, and pepper until smooth. Stir in the Greek yogurt and chopped dill by hand.

Spicy Butter Drizzle

1. In a small pan, melt butter. Add harissa paste (or chili flakes) and a pinch of salt. Let it sizzle for a few seconds.

Assemble

1. Spread yogurt sauce on plates. Add halved soft-boiled eggs. Drizzle with spicy butter. Garnish with more dill and serve.

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