This dish is inspired by çılbır, a Turkish preparation of eggs with yogurt and spiced butter. Use thick plain yogurt and have the garnishes ready before poaching. Keep the water at a bare simmer so the whites stay close to the yolks. The recipe serves two.
Serves: 2
Prep: 10 minutes
Cook: 10 minutes
Ingredients
- 1 cup thick plain whole-milk yogurt
- 1 small garlic clove, finely grated
- 1/4 teaspoon fine salt, divided
- 4 large eggs
- 1 teaspoon white vinegar, for the poaching water
- 3 tablespoons unsalted butter
- 1/2 teaspoon sweet paprika
- Pinch of red pepper flakes, optional
- 1 tablespoon chopped fresh dill
- Toasted bread, to serve
Method
- Stir the yogurt, garlic, and half the salt in a small bowl. Divide between two shallow serving plates and let it lose its refrigerator chill while you prepare the eggs.
- Fill a wide saucepan with about 3 inches of water. Bring it to a gentle simmer and add the vinegar.
- Crack each egg into a small cup. Lower one egg at a time close to the water and simmer for 3 to 4 minutes, until the whites are set. Cook in batches if the pan is small.
- Lift the eggs out with a slotted spoon and drain briefly on a clean towel. Place two eggs on each yogurt plate.
- Melt the butter in a small saucepan over low heat. Stir in paprika and pepper flakes, then remove from heat before the butter browns.
- Spoon the warm butter over the eggs. Finish with dill and serve immediately with toast.
Variations
Use chopped parsley or mint instead of dill. For a milder garlic flavor, let the grated clove stand in the yogurt for only a few minutes. A pinch of cumin can replace the pepper flakes.
Storage and reheating
Poached eggs are best served fresh. Refrigerate any unused garlic yogurt in a covered container and use within 3 days. Prepare new eggs and warm butter just before serving.
For other breakfast ideas, read the early-morning prep guide and weekly breakfast grocery list. Put the ingredients on the Lucru Home grocery list before making brunch.
