Çılbır Eggs Benedict Fusion (Printable)

Silky poached eggs on garlicky yogurt with spiced butter and fresh herbs, ideal for a flavorful brunch.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain Greek yogurt
02 - 1 small garlic clove, finely grated
03 - 1 tablespoon fresh dill or parsley, chopped
04 - 1/4 teaspoon sea salt

→ Eggs

05 - 4 large eggs
06 - 1 tablespoon white vinegar

→ Spiced Butter

07 - 3 tablespoons unsalted butter
08 - 1 teaspoon Aleppo pepper
09 - 1/2 teaspoon ground cumin

→ Assembly

10 - 2 English muffins, split and lightly toasted
11 - Fresh herbs (dill, parsley, or chives), for garnish
12 - Black pepper, to taste

# How-To Steps:

01 - Combine Greek yogurt, grated garlic, chopped herbs, and sea salt in a medium bowl. Spread evenly over the cut sides of the toasted English muffin halves and set aside.
02 - Bring a medium saucepan of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3 to 4 minutes until whites are set and yolks remain soft. Remove with a slotted spoon and drain briefly on paper towels.
03 - Melt unsalted butter in a small skillet over medium heat. Add Aleppo pepper and ground cumin, swirling until fragrant and butter is foaming, about 1 minute. Remove from heat.
04 - Place two English muffin halves on each plate. Top each with a generous dollop of the yogurt spread, followed by a poached egg. Drizzle spiced butter over the eggs, garnish with fresh herbs and a grind of black pepper. Serve immediately.

# Expert Advice:

01 -
  • It bridges two beloved breakfast traditions without feeling like you're compromising on either one.
  • The garlicky yogurt stays cool and silky against the warm runny yolk, creating pockets of flavor on every bite.
  • You'll impress anyone at your brunch table without spending hours in the kitchen.
02 -
  • The yogurt absolutely must be at room temperature or the heat from the egg will make it weep and separate.
  • If your water is boiling instead of gently simmering, your eggs will shatter apart in the pan.
  • The spiced butter needs to be drizzled while still warm or it won't have that luxurious pooling effect.
03 -
  • Toast your muffins lightly so they stay sturdy enough to hold the yogurt and egg without getting soggy.
  • Keep that spiced butter warm until the last second, and pour it over the eggs as your final act so it pools beautifully on the plate.
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