![\"The](\"https:\/\/www.newsbeep.com\/us-pa\/wp-content\/uploads\/2026\/07\/19475128_thedishturkisheggs.png\"\/)
<\/p>\nBRYN MAWR, Pa. (WPVI) — In today’s edition of The Dish, we’re making an egg dish that you can eat any time of day.<\/p>\n
We head to a brand new breakfast and lunch spot in Bryn Mawr, Pennsylvania, called The Buttery, where we are learning the art of the perfect poach as we whip up their Turkish eggs.<\/p>\n
“The Buttery is all about community, and it’s about gathering,” says Joli Ridenour, Community Marketing Manager at The Buttery. “We’ve always been a space where we really wanted to just make really good food and share with other people.”<\/p>\n
The Buttery just opened its doors on Lancaster Avenue on a bustling strip in Bryn Mawr, Delaware County.<\/p>\n
“We try to have people come into the spaces as if it’s going into an old friend’s house,” says Ridenour. “As if we just made a bunch of really good food and we want you to sit at our table and hang out with us.”<\/p>\n
This is the second location for the bakery, coffee shop, and scratch kitchen.<\/p>\n
They opened in Malvern, Pennsylvania, in 2015 and decided to bring a second spot to Bryn Mawr.<\/p>\n
“If you’re in the mood for a sweet treat, you can get a sweet treat,” says Amy Krutsick, Savory Sous Chef. “But you can also get breakfast, lunch, take some stuff home for dinner, salads, sandwiches, soups. Everything’s made from scratch, and we take a lot of pride in the food that we make.”<\/p>\n
They use real ingredients, and everything is locally sourced, including the items we’re using to make a fan favorite, the Turkish eggs.<\/p>\n
<\/p>\n
The Dish: Turkish poached eggs from The Buttery in Bryn Mawr, Pa.<\/p>\n
Turkish Eggs Recipe from The Buttery<\/p>\n
Ingredients<\/p>\n
– 2 eggs
– 3 oz. Greek Yogurt
– 1\/8 cup Fennel, shaved
– Small handful of herbs, chopped (The Buttery uses mint, chives, and fennel fronds, but different herbs would be just as delicious)
– 1 tbsp. Dukkah
– 1 tbsp. pickled onions
– Naan, quartered
– 4 oz. white vinegar<\/p>\n
Optional Additions:<\/p>\n
– 2 tbsp. extra virgin olive oil
– 2 tbsp. butter
– 1 tsp. spice mix (The Buttery makes a blend of various peppers, including Aleppo and Urfa, but choose your own adventure!)<\/p>\n
Directions: <\/p>\n
1. Prepare poaching liquid: 4 quarts of water to 4 ounces of distilled white vinegar in a deep pot, boiled to 200 degrees F (The Buttery uses an induction burner to ensure the liquid stays at 200 degrees)<\/p>\n
2. Carefully crack eggs one at a time into a bowl<\/p>\n
3. Pour one egg at a time into the poaching water<\/p>\n
4. Do not stir; let the eggs poach for 4 minutes<\/p>\n
5. While the eggs are poaching, gently toss together the shaved fennel and herbs in a small bowl and set aside<\/p>\n
6. Spread 3 oz. of Greek yogurt in a circle in the center of the plate<\/p>\n
7. Once the eggs are done poaching, use a ladle to carefully remove them from the liquid<\/p>\n
8. Let the eggs rest on a paper towel to help drain off any excess water for about 30 seconds<\/p>\n
9. Carefully spoon the eggs into the center of the yogurt<\/p>\n
10. Sprinkle 1 tbsp. Dukkah on top of the eggs<\/p>\n
11. Scatter the pickled onions around the plate<\/p>\n
12. Finish the plate with the fennel and herb salad on top<\/p>\n
13. Serve with quartered naan on the side plate<\/p>\n
Optional:<\/p>\n
In a small saucepan, melt butter and olive oil, and add the spice mix. Cook for 30 seconds, or until fragrant. Remove from heat.<\/p>\n
Carefully pour on top of the eggs\/yogurt before topping with fennel and herbs.<\/p>\n
Enjoy!<\/p>\n
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