Cilbir Poached Eggs Yogurt (Printable Version)

Silky poached eggs rest on garlicky yogurt and spiced brown butter for a rich, comforting brunch.

# Ingredient List:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt (240 ml)
02 - 1 small garlic clove, finely minced
03 - 1/4 teaspoon sea salt

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar (for poaching water)
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter (42 g)
08 - 1 teaspoon Aleppo pepper or substitute with 1/2 teaspoon mild chili flakes and 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)

# Directions:

01 - Combine Greek yogurt with minced garlic and sea salt, whisking until smooth. Spread evenly 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.
03 - Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool, then carefully slide eggs one at a time into the water. Poach for 2 to 3 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
04 - Melt unsalted butter in a small saucepan over medium heat. Continue cooking until foaming subsides and butter turns golden brown with a nutty aroma, approximately 2 to 3 minutes. Remove from heat and stir in Aleppo pepper (or chili flakes and paprika) and cumin if desired.
05 - Place two poached eggs atop each yogurt base. Generously drizzle with spiced brown butter. Garnish with fresh dill and serve immediately, optionally accompanied by crusty bread.

# Expert Tips:

01 -
  • Those runny yolks break into the garlicky yogurt and create this silky, luxurious sauce that makes plain toast feel like a luxury meal.
  • The whole thing comes together in twenty minutes, but tastes like you've been cooking all morning.
  • It works for breakfast, lunch, or that weird dinner hour when you're not quite sure what to eat but need something honest and warming.
02 -
  • The vinegar in the poaching water is essential—it lowers the pH and helps the egg whites set faster, so your eggs don't spread into ugly, wispy shapes. Don't skip it.
  • Overcrowding the poaching pan is the fastest way to ruin this dish. Poach the eggs in batches if needed; patience here is everything.
  • The yogurt must be at room temperature or slightly cool when you add the hot eggs and butter—the temperature contrast is part of what makes cilbir so satisfying.
03 -
  • Brown your butter while the eggs are poaching—this timing keeps everything warm and ready to come together at the last moment.
  • Use a slotted spoon and gently blot the poached eggs on a paper towel to remove excess water, so they don't make the yogurt watery or dilute the sauce.
  • If your yogurt seems too thick, whisk in a tablespoon of warm water to loosen it slightly—it should be spreadable but still hold its shape.
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