Take your breakfast or brunch to the next level with our twist on Turkish Eggs.

Savoury, creamy and seriously delicious Turkish Eggs with gut-friendly ingredients.

Traditionally served with yoghurt and Aleppo chilli infused butter, we’ve swapped in Kefir Protein for the added live cultures and Eaten Alive Smoked Sriracha butter for a seriously tangy and savoury seasoning.

Turkish Eggs are Served with side of toast, we’ve gone for Genius’ Gut Lovin’ Protein Punch Cob which is gluten-free and crafted to have a crunchy seeded crust, soft middle and packed with 50% more protein than regular wheat bread, too! It also contains chicory root inulin, a naturally occurring prebiotic fibre that contributes to normal gut function.

This Turkish Eggs recipe was created in collaboration with Eaten Alive, who aim to drive fermented foods past the realm of hardcore foodies and onto the plates of everyone who wants food that both tastes and feels good.  


  1. Remove required amount of Biotiful Kefir Protein from the fridge in advance and allow to come to room temperature.
  2. Grate or chop garlic very finely and mix through Biotiful Kefir Protein with a good pinch of salt.
  3. Meanwhile melt your butter slowly in a small pan. Once it bubbles and the bubbles have subsided take it off the head and whisk in the Eaten Alive Smoked Sriracha. Keep it in the pan to remain warm.
  4. Poach your eggs using your preferred method.
  5. The dish is assembled by portioning the Biotiful Kefir Protein between two bowls, topping with a poached egg, drizzled with plenty of Eaten Alive Smoked Sriracha butter and seasoned/garnished with sumac or paprika and a scattering of your chosen herbs.
  6. Best served with toasted Genius Gut Lovin’ Protein Punch Cob

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