Çılbır Eggs Benedict (Printable Version)

Poached eggs atop garlicky yogurt with spiced butter drizzle and fresh herb garnish in fusion style.

# Ingredient List:

→ Yogurt Base

01 - 1 cup plain Greek yogurt (8 fl oz)
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 (1.5 oz)
08 - 1 teaspoon Aleppo pepper (or 1/2 teaspoon smoked paprika plus 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, grated garlic, chopped herbs, and sea salt. Spread mixture evenly over the cut sides of each toasted English muffin half. Set aside.
02 - Bring a medium saucepan filled with water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide into simmering water. Poach for 3 to 4 minutes until whites are set but 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 ground cumin, swirling until fragrant and butter foams, about 1 minute. Remove from heat.
04 - Arrange two toasted muffin halves on each plate. Top each with a generous dollop of yogurt mixture followed by a poached egg. Drizzle spiced butter over eggs and garnish with additional fresh herbs and black pepper. Serve immediately.

# Expert Tips:

01 -
  • It feels restaurant-quality but comes together in under thirty minutes, which means you can actually enjoy your coffee while eating.
  • The garlicky yogurt is tangy and rich without being heavy, and it soaks up the runny yolk in a way plain hollandaise never quite does.
  • You get to feel like a seasoned cook when those spices hit the hot butter and fill your kitchen with that perfect toasted-cumin smell.
02 -
  • If your yogurt breaks or separates when you mix it with the warm egg yolk, it means either the yogurt wasn't thick enough to begin with or the egg was too hot—use full-fat Greek yogurt and let poached eggs cool for thirty seconds on the paper towel before plating.
  • The poaching water temperature is everything; too hot and your whites cook faster than the yolk can set properly, too cool and everything turns into stringy disaster—aim for barely-there bubbles rising from the bottom, not rolling bubbles.
  • Don't skip toasting the English muffins; a soft muffin will absorb the yogurt and egg liquid and turn into mush, while a well-toasted one stays structured and pleasant to bite into.
03 -
  • Room-temperature or slightly warm yogurt mixes more smoothly with the garlic and herbs than cold yogurt straight from the fridge, so take it out a few minutes before you start cooking.
  • If your poached egg breaks in the water, don't panic—scoop it out, that's your taste-tester egg, and start a fresh one; the imperfect eggs are usually the best bites anyway because you don't overthink them.
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