Cilbir Poached Eggs Yogurt (Printable View)

Silky poached eggs rest on cool garlicky yogurt, drizzled with spiced brown butter for a rich brunch experience.

# 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
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter (45 g)
08 - 1 teaspoon Aleppo pepper or substitute with 1/2 teaspoon mild chili flakes and 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 Make It:

01 - Combine Greek yogurt, minced garlic, and sea salt in a bowl until smooth. Spread evenly on two shallow plates and set aside at room temperature.
02 - Fill a medium saucepan with approximately 3 inches of water. Add vinegar and a pinch of salt, then bring to a gentle simmer.
03 - Crack each egg into a small bowl. Create a gentle vortex in simmering water, then carefully slide in eggs one at a time. Poach for 2-3 minutes until whites are set but 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 atop each yogurt plate. Drizzle generously with spiced brown butter, garnish with fresh dill, and serve immediately with crusty bread if desired.

# Expert Tips:

01 -
  • It comes together in twenty minutes but tastes like you spent an hour fussing over brunch.
  • The garlic yogurt cools everything down while the spiced butter warms it back up, creating this perfect push and pull on your palate.
  • It works equally well as a quick weekday breakfast or a centerpiece for a lazy weekend gathering.
02 -
  • Keep the poaching water at a bare simmer, not a boil, or your egg whites will go everywhere.
  • Brown the butter slowly and watch it closely because it can go from nutty to burnt in seconds.
  • Use the freshest eggs you can find since older eggs spread out too much in the water.
03 -
  • Make the yogurt base ahead and keep it in the fridge, then let it come to room temperature before serving so it doesn't shock the warm eggs.
  • Use a small saucepan for browning butter so you can see the color change more easily and avoid burning.
  • If you're cooking for a crowd, poach the eggs in batches and keep them warm in a bowl of lukewarm water until you're ready to serve.
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