Çılbır Eggs Benedict Fusion (Print Version)

Poached eggs on garlicky yogurt with spiced butter and fresh herbs for elegant brunch.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain Greek yogurt
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
08 - 1 teaspoon Aleppo pepper (or 1/2 teaspoon smoked paprika plus 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

# How-To Steps:

01 - In a medium bowl, combine Greek yogurt, grated garlic, chopped herbs, and sea salt. Spread evenly over the cut sides of each toasted English muffin half and set aside.
02 - Fill a medium saucepan with water and bring to a gentle simmer. Add white vinegar. Crack each egg into a small bowl, then slide gently into simmering water. Poach for 3 to 4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels briefly.
03 - Melt unsalted butter in a small skillet over medium heat. Stir in Aleppo pepper and ground 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 the yogurt mixture, then a poached egg.
05 - Drizzle the spiced butter over the eggs. Garnish with fresh herbs and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • The garlicky yogurt base adds a cooling, tangy contrast that feels lighter than hollandaise but twice as interesting.
  • It's elegant enough for guests but comes together in less time than it takes to brew good coffee.
  • You get that silky poached egg experience without needing restaurant-level skills.
02 -
  • The vinegar in the poaching water isn't optional—it's the difference between a contained, beautiful egg and one that drifts apart like pale clouds into the water.
  • Don't let the butter brown or your whole dish tips from sophisticated to burnt-tasting; you're building a gentle warmth, not developing a crust.
  • Greek yogurt is thicker than regular yogurt, and that thickness is what keeps the egg from sliding across your plate like it's on ice.
03 -
  • Make your yogurt mixture while your water comes to a boil so you're not rushing any single step.
  • Room temperature butter melts more evenly and blooms the spices better than cold butter straight from the fridge.
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