Çılbır Eggs Benedict Fusion (Printable Version)

Tender poached eggs atop a garlicky yogurt base drizzled with spiced butter and fresh herbs.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain Greek yogurt (240 g)
02 - 1 small garlic clove, finely grated
03 - 1 tablespoon fresh dill or parsley, chopped
04 - 1/4 teaspoon sea salt

→ Eggs

05 - 4 large eggs
06 - 1 tablespoon white vinegar (for poaching water)

→ Spiced Butter

07 - 3 tablespoons unsalted butter (45 g)
08 - 1 teaspoon Aleppo pepper or 1/2 teaspoon smoked paprika plus a pinch of chili flakes
09 - 1/2 teaspoon 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

# Steps:

01 - In a medium bowl, combine Greek yogurt with grated garlic, chopped fresh herbs, and sea salt. Spread the mixture evenly over the cut sides of each toasted English muffin half. Set aside.
02 - Bring a medium saucepan of water to a gentle simmer. Add white vinegar. Crack each egg 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 a 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 toasted muffin halves on each plate. Top each with a generous dollop of the garlic yogurt mixture, then a poached egg.
05 - Drizzle the spiced butter over the poached eggs. Garnish with additional fresh herbs and black pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • It feels fancy enough for guests but honest enough to make on a quiet Sunday morning just for yourself.
  • The yogurt stays cool and silky while the eggs deliver that molten yolk moment everyone chases.
  • One spiced butter does all the heavy lifting—no hollandaise temperament required.
02 -
  • Room temperature eggs poach cleaner and cook faster—cold eggs from the fridge will fragment and cook unevenly, turning your beautiful plate into scrambled regret.
  • The vinegar in the poaching water should be barely noticeable to the taste; too much masks the delicate egg flavor, so one tablespoon is enough.
  • Your yogurt layer needs salt because it's tasted on its own, not as a vehicle for something else—under-seasoned yogurt will taste flat and sad no matter what you pile on top.
03 -
  • If your spiced butter separates or looks broken, strain it through cheesecloth and start over with fresh butter—don't try to rescue it because the flavor suffers irreversibly.
  • For a gluten-free version, swap the English muffins for toasted sourdough or sturdy gluten-free bread, and the dish transforms just as beautifully.
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