Description
A delightful fusion of eggs benedict and Turkish çılbır, featuring poached eggs on garlicky yogurt with a chili butter drizzle.
Ingredients
Scale
- 4 fresh eggs
- 2 slices of bread (sourdough, bagels, or English muffins)
- 2 cloves fresh garlic, minced
- 1 cup strained Greek yogurt
- 1 teaspoon chili flakes or fresh chili
- 2 tablespoons unsalted butter
- Salt, to taste
- Freshly cracked black pepper, to taste
- Fresh herbs (parsley or dill) for garnish
Instructions
- Poach the eggs: In a pot of simmering water, create a gentle whirlpool and crack the eggs into the center. Cook for about 3-4 minutes until whites are set, yolks remain runny. Remove gently with a slotted spoon.
- Toast the bread: Toast slices until golden brown and crisp.
- Prepare the garlic butter sauce: Melt butter on low heat in a small saucepan. Add minced garlic and chili flakes, cooking until fragrant and golden.
- Mix the yogurt base: Combine yogurt, salt, pepper, and lemon juice in a bowl. Whisk until smooth.
- Construct the dish: On each plate, spread a layer of garlicky yogurt. Add toasted bread and poached eggs on top.
- Drizzle with chili butter: Spoon warm chili butter over the eggs and bread.
- Garnish and serve: Sprinkle fresh herbs on top and serve immediately.
Notes
Make the yogurt sauce and garlic butter in advance. Poach eggs fresh for the best experience.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 186mg