Recipe: Turkish eggs with salmon dill and avo hummus This recipe with Salmon, Dill and Avo hummus by Claire Joy is a real joy! Especially when you serve it with a breakfast-friendly glass of bubbly like the Leopard's Leap Sparkling Chardonnay Pinot Noir Serves 2 Ingredients For the yoghurt ½ cup double cream yoghurt 1 lime, juice 2 tbsp dill, chopped Salt and pepper For the hummus 1 can chickpeas (reserve some for serving) 1 garlic clove 1 lime, juice 1 tbsp tahini 2 tbsp olive oil 1 avocado Salt and pepper To serve 4 poached eggs 100g smoked salmon 1 lime, quartered 6 slices crusty bread Smoked paprika Method Mix the yoghurt, lime juice, dill and season to taste. Set aside. Place all the ingredients for the hummus into a food processor and blitz until smooth and creamy. Serve the hummus and dill yogurt on a medium sharing platter together with the poached eggs, pieces of smoked salmon, fresh lime, crusty bread and sprinkled with smoked paprika and chickpeas.