Cilbir Poached Eggs Yogurt (Printable)

Silky poached eggs rest on garlicky yogurt with warm spiced butter for a flavorful Turkish delight.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt (240 g)
02 - 1 small garlic clove, finely minced
03 - 1/4 teaspoon sea salt

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar (for poaching water)
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter (45 g)
08 - 1 teaspoon Aleppo pepper (or 1/2 teaspoon mild chili flakes plus 1/2 teaspoon sweet paprika)
09 - 1/2 teaspoon ground cumin (optional)

→ To Serve

10 - 1 tablespoon fresh dill, chopped
11 - 2 slices crusty bread or pide (optional)

# How-To Steps:

01 - In a bowl, combine Greek yogurt with minced garlic and sea salt. Mix until smooth. Spread the mixture evenly over two shallow serving plates and set aside at room temperature.
02 - Fill a medium saucepan with approximately 3 inches of water. Add white vinegar and a pinch of salt. Warm to a gentle simmer, avoiding a rolling boil.
03 - Crack each egg into a small bowl. Stir the simmering water to create a gentle vortex, then carefully slide eggs in one at a time. Poach for 2 to 3 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
04 - Melt butter in a small saucepan over medium heat. Continue cooking until it foams and turns golden brown with a nutty fragrance, about 2 to 3 minutes. Remove from heat and stir in Aleppo pepper (or chili flakes and paprika) and ground cumin if used.
05 - Place two poached eggs atop the yogurt on each plate. Drizzle generously with the spiced brown butter.
06 - Sprinkle with chopped fresh dill and serve immediately. Accompany with crusty bread or pide if desired.

# Expert Advice:

01 -
  • The contrast of cool, garlicky yogurt against warm, silky eggs feels almost decadent for breakfast.
  • It's fast enough for a weekday morning but elegant enough to impress someone on a weekend brunch.
  • Brown butter transforms simple ingredients into something that tastes like you spent hours in the kitchen.
02 -
  • Don't skip the vinegar in the poaching water—it's the difference between neat eggs and ones that fray apart into wispy wisps.
  • Watch the butter carefully as it browns. Thirty seconds too long and it tastes burnt instead of nutty; it happens faster than you'd think.
  • The yogurt must be at room temperature or it'll seize slightly when the warm eggs hit it. Cold yogurt also dulls the garlic flavor.
03 -
  • If you can't find Aleppo pepper, don't skip the spiced butter—sweet paprika and a tiny pinch of chili flakes create a different but equally delicious version.
  • A squeeze of lemon juice into the yogurt before plating adds brightness that makes the whole dish feel lighter and more alive.
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