Çılbır Eggs Benedict Fusion (Print View)

Silky poached eggs on garlicky yogurt, topped with spiced butter and fresh herbs for a flavorful brunch.

# Components:

→ 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 with 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

# Directions:

01 - In a medium bowl, combine Greek yogurt with grated garlic, chopped herbs, and salt. Spread evenly over each toasted English muffin half and set aside.
02 - Bring a medium saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3 to 4 minutes until whites are set and yolks remain soft. Remove with a slotted spoon and drain briefly on paper towels.
03 - Melt butter in a small skillet over medium heat. Add Aleppo pepper and cumin, swirling until fragrant and butter foams, about 1 minute. Remove from heat.
04 - Place two muffin halves on each plate. Top each with a generous dollop of yogurt mixture, then a poached egg. Drizzle spiced butter over the eggs, garnish with fresh herbs and black pepper. Serve immediately.

# Expert Advice:

01 -
  • It feels fancy enough to impress but honest enough that you won't stress in the kitchen.
  • The spiced butter brings warmth that makes everything taste intentional, like you've been thinking about this meal all morning.
  • You can prep the yogurt base while your water heats, so there's no real rushing or juggling once you start cooking.
02 -
  • If your eggs are more than two weeks old, the whites will feather and won't hold a tight shape—they'll still taste fine scattered into the yogurt, but they won't look as elegant.
  • Don't let your butter brown; the moment it smells nutty and foamy, add the spices and get it off the heat, or you'll lose that delicate flavor you're after.
  • The yogurt base can be prepped up to an hour ahead and kept at room temperature—this is where you can buy yourself time if you're nervous about poaching.
03 -
  • Prep the yogurt base up to an hour before you want to eat—it actually tastes better when the garlic has time to mellow into it.
  • Keep your poaching water at a bare simmer the whole time; temperature control is the secret that makes poaching feel less like luck and more like skill.
  • Make your spiced butter while the eggs are poaching so everything comes together at the same moment and you're not standing there with cold eggs waiting for warm butter.
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