Cilbir Poached Eggs Yogurt (Print)

Silky eggs atop garlicky yogurt with rich spiced brown butter for a luxurious Turkish-style brunch.

# Ingredients:

→ Yogurt Base

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

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar
06 - Pinch of salt

→ Spiced Brown Butter

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

→ To Serve

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

# Instructions:

01 - Combine Greek yogurt, minced garlic, and sea salt in a bowl until smooth. Spread evenly over two shallow plates and set aside at room temperature.
02 - Fill a medium saucepan with approximately 7.5 cm of water. Add vinegar and a pinch of salt. Bring to a gentle simmer without boiling.
03 - Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool, then gently slide eggs in one at a time. Poach for 2-3 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. Cook until it foams and turns golden brown with a nutty aroma, about 2-3 minutes. Remove from heat and stir in Aleppo pepper and cumin if using.
05 - Place two poached eggs on each yogurt base. Drizzle generously with spiced brown butter and garnish with fresh dill. Serve immediately with bread if desired.

# Pro Tips:

01 -
  • It looks fancy enough to impress someone at brunch but takes barely twenty minutes from start to finish.
  • The silky poached eggs against cool garlicky yogurt create this magical hot-and-cold moment that feels indulgent without being heavy.
  • You can make it with things you probably already have, and it works just as well for breakfast, lunch, or a late dinner when you want something that feels special.
02 -
  • The eggs are the star, so don't let the water boil too hard or you'll end up with shredded whites instead of silky ones—patience and a gentle simmer are everything.
  • Brown butter is forgiving if you stay nearby, but the moment you walk away, it goes from nutty to burnt, so keep your attention on that pan and your nose alert for when it starts smelling like toasted almonds.
03 -
  • If poaching eggs feels scary, remember that the vinegar and salt in the water do most of the work—your job is just to slide the egg in gently and trust the process.
  • Make extra brown butter and save it in a jar; you'll find yourself drizzling it on toast, roasted vegetables, or anything that needs a moment of richness and warmth.
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