Cilbir Poached Eggs Yogurt (Printable Version)

Silky poached eggs on garlicky yogurt drizzled with spiced butter for a flavorful and easy brunch.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt (240 g)
02 - 1 small clove garlic, 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 1/2 teaspoon mild chili flakes plus 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)

# Steps:

01 - Combine Greek yogurt, minced garlic and sea salt in a bowl. Mix until smooth and spread evenly over two shallow serving plates. Leave at room temperature.
02 - Fill a medium saucepan with about 7.5 cm (3 inches) of water. Add white vinegar and a pinch of salt. Heat until gently simmering, avoiding a rolling boil.
03 - Crack each egg into a separate small bowl. Stir the simmering water gently to create a vortex and carefully slide in eggs one at a time. Cook 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 with a nutty aroma, about 2-3 minutes. Remove from heat and stir in Aleppo pepper (or chili flakes and paprika) and cumin if used.
05 - Place two poached eggs on top of the yogurt on each plate. Drizzle generously with the spiced brown butter. Garnish with fresh dill and serve immediately, optionally alongside crusty bread.

# Expert Advice:

01 -
  • It tastes restaurant-quality but takes barely twenty minutes from start to finish.
  • You get that luxury-brunch feeling without leaving home or spending a fortune.
  • The contrast of cool yogurt, runny egg yolk, and spiced butter creates an addictive flavor spiral that works for breakfast, lunch, or even a light dinner.
02 -
  • If your eggs tear or the whites spread too thin, your water was too hot—a gentle simmer is everything.
  • Don't make the yogurt plate too thick or it won't warm enough from the hot eggs; a thin, even spread is key.
  • Brown butter can go from golden to burnt in seconds, so stay attentive and remove it from heat the moment it smells nutty.
03 -
  • Have everything else ready before you start poaching—this dish waits for no one, and the eggs are best served the moment they're done.
  • If you're nervous about poaching, practice with just one or two eggs first; you'll quickly develop a feel for the water temperature and the timing.
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