Egg recipes
Three classics of a Turkish breakfast table—kaymak (Turkish clotted cream), honey, and walnuts—come together with eggs baked in a casserole. The caramelized honey-walnut mixture forms a crisp topping, while the egg mixture with kaymak bakes until tender.
Preheat the oven to 170°C / 340°F. Melt half the butter and brush it over the bottom and sides of the casserole dish.
Melt the remaining butter in a pan and add the walnuts. Sauté for 3–4 minutes. Add the honey and stir until thickened, then remove from the heat; honey burns quickly, so keep a close eye on it.
Whisk the eggs, kaymak, salt, and black pepper, then pour the mixture into the prepared casserole dish. Bake in the preheated oven for 45 minutes, until the edges of the eggs are set and the center still jiggles slightly.
Spoon the caramelized walnuts over the eggs as soon as they come out of the oven, and serve hot.
Do not pour the egg-kaymak mixture into the casserole before the oven is fully preheated; eggs can turn rubbery in a warm oven. Stay by the stove while caramelizing the walnut-honey mixture, as honey burns quickly. Allergens: contains egg, dairy (kaymak and butter), and tree nuts (walnuts).
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