Pin This I discovered this dish on a lazy Istanbul morning, sitting at a small café where the owner slid a plate across the marble counter—silky yogurt glistening beneath a perfectly poached egg, drizzled with something fragrant and golden. It was so different from the Eggs Benedict I knew, yet somehow familiar in the best way. Years later, I found myself craving both versions at once, so I started experimenting in my own kitchen, letting Turkish warmth and American tradition share the same plate. The first attempt was chaotic—the butter broke, the yogurt slid everywhere—but somewhere between those mistakes and the third try, something clicked. Now this dish feels like home cooked by two different grandmothers.
I made this for my sister last spring when she visited, and she sat at my kitchen table with her eyes closed after the first bite, just tasting it. When she looked up, she said it tasted like the last trip we took together before everything got busy. Food has a way of holding those moments, doesn't it? That morning turned into three hours of coffee and conversation, and I've made this dish a dozen times since, always thinking of that quiet table.
Ingredients
- Greek yogurt (1 cup): Use full-fat for that luxurious mouthfeel—the thin stuff will slide right off the muffin and taste sour, which learned the hard way.
- Garlic clove, finely grated (1 small): Grating instead of mincing dissolves it into the yogurt like a whisper rather than a shout; it's what makes the difference between subtle and harsh.
- Fresh dill or parsley (1 tbsp): Dill if you want to lean Turkish, parsley if you want gentler—either way, chop it fresh right before mixing so it doesn't bruise.
- Sea salt (1/4 tsp): Season the yogurt layer generously because it carries everything; bland yogurt ruins the whole equation.
- Large eggs (4): Room temperature eggs poach more gently and cook more evenly—pull them from the fridge 10 minutes before you start.
- White vinegar (1 tbsp): Just enough to help the whites set cleanly without making the water taste sharp; this is about technique, not flavor.
- Unsalted butter (3 tbsp): Good butter matters here—it's not hidden in a sauce, it's the final element, so taste what you're using.
- Aleppo pepper (1 tsp): If you can't find it, this blend still works with smoked paprika and chili flakes, but Aleppo has a fruity warmth that's hard to replicate—hunt for it in Middle Eastern markets or online.
- Ground cumin (1/2 tsp): Just enough to echo the Turkish side without overpowering—cumin is generous, so measure carefully.
- English muffins (2): Split and lightly toasted so they stay sturdy under the yogurt and eggs; oversaturated bread becomes a soggy mess.
- Fresh herbs for garnish: A handful of dill, parsley, or chives scattered on top right before serving adds color and a last-minute brightness.
- Black pepper: Freshly ground from a mill, never the pre-ground stuff—it makes an actual difference in how the dish tastes.
Instructions
- Wake up your yogurt:
- In a medium bowl, whisk together the Greek yogurt with your finely grated garlic, fresh herbs, and sea salt until it's smooth and creamy. Taste it—the garlic should be barely there, almost melted into the yogurt like a secret. Spread this mixture generously over each toasted English muffin half, letting it pool slightly in the crevices.
- Poach with patience:
- Fill a medium saucepan with water and bring it to a gentle simmer—rolling boil will shatter your eggs into sad, stringy pieces. Add the white vinegar and let it settle for a moment, then crack each egg into its own small bowl before sliding it into the water with the grace of someone setting down a sleeping baby. You'll see the whites cloud and set around the golden yolk; at 3–4 minutes, lift each egg out with a slotted spoon and rest it briefly on paper towels to drain.
- Infuse the butter:
- Meanwhile, in a small skillet over medium heat, melt your unsalted butter and watch it shift from pale yellow to foaming. When it starts foaming, add your Aleppo pepper and ground cumin, swirling the pan gently for about a minute until the kitchen smells warm and spiced—this is the moment everything comes together, so don't walk away.
- Assemble like you mean it:
- Arrange two muffin halves on each plate, creamy yogurt side up, and place a poached egg on top of each one. The warm egg should nestle into the yogurt like it's meant to be there.
- Finish with drama:
- Drizzle the warm spiced butter over the eggs in a thin, controlled stream, letting it pool around the yolks. Scatter fresh herbs over the top and finish with a single grind of black pepper—serve immediately while everything is still warm enough to matter.
Pin This There's a moment right when you set that warm egg on the cool yogurt, and the heat starts to soften the surface just slightly, creating this textural contrast that makes you realize why people have fought over breakfast for centuries. That's the moment I reach for coffee and settle in, knowing the next fifteen minutes are going to be quietly perfect.
Choosing Your Yogurt Wisely
Not all yogurts are created equal in this dish, and I learned this after trying every brand at the market, hoping to save a few dollars. Thick, full-fat Greek yogurt is essential—the thin, diet versions weep water and taste sharp, turning your beautiful foundation into something nearly inedible. The creaminess is what holds the egg yolk in place while adding richness, and that only comes from fat content and time spent straining. I've had the best luck with brands that list just milk, cultures, and salt on the ingredient label, because anything else introduces flavors that compete with the delicate spices.
The Spiced Butter as Your Secret Weapon
This golden drizzle is where Turkish and American flavors meet, and it's deceptively simple—just butter, Aleppo pepper, and cumin that bloom together until your kitchen smells like a spice market. The magic happens in that brief moment of foaming, when the butter releases all its nutty richness and the spices wake up. I used to overthink this step, adding too much spice or letting the butter brown, but the truth is gentler than that. Watch it carefully, let it smell amazing, and move on—the eggs wait for no one, and reheated spiced butter never tastes quite as good as it does fresh.
Building Your Brunch Board
Serve this with something bright and cool—a simple green salad dressed with lemon vinaigrette, roasted asparagus, or sliced tomatoes with za'atar. The warmth of the eggs and the richness of the yogurt and butter need something fresh to balance, something that cuts through and resets your palate between bites. I've also found that Turkish coffee alongside this dish feels complete, the bitterness playing against the creamy, buttery richness perfectly. This isn't a dish that needs elaborate sides; it's already doing enough work.
- Pair with fresh citrus or a crisp white wine if you're making this for guests.
- Set everything up before you start poaching—there's no time for scrambling once the eggs hit the water.
- Make the yogurt mixture and spiced butter ahead if you need to; only the poaching happens in the final minutes.
Pin This This dish has become my answer to the question of what to make when I want to feel like I'm cooking something important, even if it's just for myself on a weekday morning. It's the kind of food that reminds you why you love eating.
Recipe Q&A
- → How do I achieve perfect poached eggs?
Use simmering water with a splash of vinegar to help whites set quickly. Crack eggs gently and poach for 3-4 minutes for tender yolks.
- → Can I substitute Aleppo pepper?
Yes, mild chili flakes or smoked paprika offer similar warmth and flavor if Aleppo pepper is unavailable.
- → What type of yogurt is best for the base?
Use plain Greek yogurt for a thick, creamy texture that holds well on the toasted muffins.
- → How to adapt this for gluten-free diets?
Replace English muffins with gluten-free versions or toasted gluten-free bread slices without altering flavors.
- → What herbs complement this dish?
Fresh dill, parsley, or chives add brightness and aroma that balance the rich spiced butter.