Description
A delightful breakfast dish featuring poached eggs on creamy yogurt, topped with spiced butter.
Ingredients
Scale
- 1 cup Turkish or Greek yogurt
- A handful of fresh dill, finely chopped
- A handful of fresh mint leaves, finely chopped
- ½ garlic clove, crushed or grated
- Salt and pepper, to taste
- 2 eggs
- 1 tablespoon vinegar
- 2 oz (55g) butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Instructions
- Prepare the Yogurt Mixture: Finely chop the dill and mint leaves. Crush or grate the garlic clove and combine it with the yogurt. Season with salt and pepper to taste and mix well. Set aside.
- Poach the Eggs: Fill a deep pot with water and bring it to a gentle boil. Add 1 tablespoon of vinegar. Create a gentle vortex and crack each egg into the center. Cook for about 3 minutes. Remove each poached egg and set aside.
- Make Spiced Butter: Melt the butter in a small pan, add chili flakes and smoked paprika, and stir to combine. Allow spices to infuse for about 1 minute, then remove from heat.
- Assemble the Dish: Spread the herbed yogurt mixture onto a plate, place poached eggs on top, drizzle with spiced butter, and garnish with mint and dill.
Notes
Use fresh eggs for the best poach and serve warm for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 300mg
Keywords: Turkish Eggs, Cilbir, Breakfast, Brunch, Poached Eggs, Yogurt
