Cilbir Poached Eggs Yogurt (Printable)

Silky poached eggs rest on cool garlic yogurt, finished with spiced brown butter and fresh herbs.

# What You Need:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt
02 - 1 small garlic clove, 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
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 until smooth. Evenly spread the mixture over two shallow serving plates and set aside at room temperature.
02 - Fill a medium saucepan with approximately 7.5 centimeters (3 inches) of water. Add white vinegar and a pinch of salt, then bring to a gentle simmer without boiling vigorously.
03 - Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool and carefully slide in each egg one at a time. Poach for 2 to 3 minutes until the egg whites are set but yolks remain runny. Remove eggs using a slotted spoon and drain on paper towels.
04 - Melt unsalted butter in a small saucepan over medium heat. Continue cooking until it foams and turns golden brown with a nutty aroma, about 2 to 3 minutes. Remove from heat and stir in Aleppo pepper (or chili flakes and paprika) and optional cumin.
05 - Place two poached eggs atop each yogurt base plate. Generously drizzle with spiced brown butter.
06 - Sprinkle fresh chopped dill over the eggs and serve immediately. Optionally serve with crusty bread or pide for dipping.

# Expert Advice:

01 -
  • The contrast of cool garlicky yogurt and warm poached eggs feels indulgent but takes barely 20 minutes.
  • Once you nail the poached egg, you'll want to make this constantly—it's the breakfast that actually tastes like you're at a restaurant.
  • Aleppo pepper brings a gentle heat and depth that regular paprika simply can't match, making you feel like you've discovered a secret.
02 -
  • Poached eggs are 90% about water temperature; too hot and the whites cook in seconds while the yolk hardens, too cool and they just sit there looking sad—gentle simmer is your target.
  • The yogurt needs to stay cool, so if your kitchen is warm, don't hesitate to chill the plates for a few minutes before plating; the temperature contrast is part of what makes this dish sing.
03 -
  • Make the yogurt mixture the night before and keep it cold; this actually deepens the garlic flavor and saves you a step on busy mornings.
  • Brown your butter a minute too long and it tips into bitter, so watch for that moment when it smells like caramel, not burnt—that's your sweet spot.
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