Silky poached eggs with garlicky yogurt, spiced butter drizzle, and fresh herbs for a flavorful brunch.
# What You'll Need:
→ Yogurt Base
01 - 1 cup plain Greek yogurt (8 oz)
02 - 1 small garlic clove, finely grated
03 - 1 tbsp fresh dill or parsley, chopped
04 - 1/4 tsp sea salt
→ Eggs
05 - 4 large eggs
06 - 1 tbsp white vinegar (for poaching water)
→ Spiced Butter
07 - 3 tbsp unsalted butter (1.5 oz)
08 - 1 tsp Aleppo pepper (or 1/2 tsp smoked paprika plus pinch of chili flakes)
09 - 1/2 tsp 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 Make It:
01 - Combine Greek yogurt with grated garlic, chopped herbs, and sea salt in a medium bowl. Spread mixture evenly over cut sides of toasted English muffin halves. Set aside.
02 - Bring a medium saucepan of water to a gentle simmer and add white vinegar. Crack eggs individually into a small bowl, then gently slide into simmering water. Poach for 3 to 4 minutes until whites are set but yolks remain soft. Remove with 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 muffin halves on each plate. Top each with a generous dollop of yogurt base, then a poached egg.
05 - Drizzle spiced butter over the eggs. Garnish with additional fresh herbs and freshly ground black pepper. Serve immediately.
