The Turkish Eggs at Juniper Table

Breakfast has long been my favorite meal and I’m always on the lookout for dishes that add a little more depth and inspiration. So it should be no surprise that while doing my pre‑planning on Juniper Table, it was the Turkish Eggs that instantly caught my attention. It’s not a dish I had been previously familiar with — and that was a huge part of the intrigue. And it appeared layered with complexity, both in elements and flavor.

Juniper Table sits in the Kimpton Rowan Hotel, one of downtown Palm Springs’ newer developments. It’s the breakfast and lunch counterpart to 4 Saints, the hotel’s Michelin‑listed rooftop restaurant. As such, Juniper Table draws much of the same inspiration, sourcing, creativity, and philosophy. Sitting at the base of the hotel and spilling out toward the courtyard, it’s equal parts coffee shop and Mediterranean café. You can walk up to the counter for a coffee and a pastry, or sit down amidst the bustling café energy.

The daytime menu leans heavily into breakfast but also includes sandwiches, salads, and flatbreads. There’s a Mediterranean skew to the ingredients, but the menu remains broad and approachable. Turkish Eggs is one of the more curious items, which only heightened my interest.

A Dish with History and Personal Memory 

The dish traces its lineage to Çılbır, a breakfast staple of the Ottoman Empire. Palace records from the 15th century describe poached eggs served over yogurt, finished with melted butter and Aleppo pepper. Over time, it became a beloved comfort food across Turkey and eventually made its way across the Mediterranean into Europe, taking on regional variations along the way. Juniper’s version infuses European heritage with an inevitable California touch.

After enjoying the dish I reached out to the Kimpton’s Executive Chef Richard Crespin who informed me that he grew up in Spain and that adding the dish to the menu was a way of connecting guests to “food and moments that bring back fond memories.” He added that “[It] stays very close to the dish I grew up eating. I’ve added a second sauce to bring in more color, acidity and an herbaceous element, which gives the dish a little more dimension while still respecting the traditional flavors.”

The menu describes the dish simply: two poached eggs, herb & garlic yogurt, pickled green chili chimichurri, harissa butter, sourdough bread. It arrives with striking contrast — deep red harissa, bright green chimichurri, and thick slices of golden sourdough. The yogurt is creamy and herbal, the yolks add richness, the harissa brings smokiness and warmth, and the chimichurri adds tangy acidity. There’s also a subtle garlic note woven through the dish, likely from the yogurt or the bread. The sourdough deserves special mention: crisp, thick‑cut, and sturdy enough to scoop up every element. I ended up ordering a second serving of sourdough to finish the plate properly.

Once you break the yolks and let everything mix together, the dish loses its photo appeal but becomes exactly what it’s meant to be — a cohesive blend of richness, brightness, and gentle heat. Amidst Juniper Table’s modern Mediterranean vibe, the Turkish Eggs offer a brief trip to another place, shaped by history, travel, and the chef’s own memories. More than just breakfast, it’s a dish that tells a story.

A Chef’s Signature That’s Found Its Place 

Chef Crespin later explained that, like all of Juniper Table’s dishes, this one is made from scratch using organically sourced ingredients. He described it as “approachable and familiar, but layered with enough nuance to keep it interesting.”

“I’m really happy with how this dish came together, and the guest feedback has been very positive. It’s one of those dishes that feels like it could become a Juniper Table staple for some time.”