Description
A vibrant blend of Turkish Çılbır and classic Eggs Benedict, featuring poached eggs over garlicky Greek yogurt, topped with spiced butter.
Ingredients
Scale
- 1 cup plain Greek yogurt
- 1 small garlic clove, finely grated
- 1 tablespoon fresh dill or parsley, chopped
- 1/4 teaspoon sea salt
- 4 large eggs
- 1 tablespoon white vinegar (for poaching water)
- 3 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon ground cumin
- 2 English muffins, split and lightly toasted
- Fresh herbs (dill, parsley, or chives), for garnish
- Black pepper, to taste
Instructions
- Prepare the yogurt mixture: In a medium bowl, combine the Greek yogurt, finely grated garlic, chopped herbs, and sea salt. Stir well and spread over toasted English muffin halves.
- Poach the eggs: In a saucepan, bring water to a simmer, adding white vinegar. Crack eggs into bowls and slide gently into the simmering water. Poach for about 3-4 minutes.
- Infuse the butter: In a skillet, melt butter over medium heat, stir in Aleppo pepper and ground cumin. Swirl for about a minute until fragrant.
- Assemble the dish: On a plate, place muffin halves. Top with yogurt mixture, poached egg, drizzle with spiced butter, and garnish with fresh herbs and black pepper.
Notes
Make the yogurt mixture a day in advance for easy prep. Be careful not to overcook the eggs, and don’t skip the vinegar for perfect poached eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching and Mixing
- Cuisine: Turkish/International
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 210mg
Keywords: brunch, eggs benedict, poached eggs, Greek yogurt, Turkish