Description
A refined breakfast featuring silky yogurt, tender poached eggs, and warm, spiced butter, inspired by a Turkish classic.
Ingredients
Scale
- 1 cup full-fat Greek yogurt, strained until very smooth (room temperature)
- 1 tsp lemon juice (fresh)
- Salt, to taste (fine)
- 4 tbsp unsalted butter
- 1–2 tsp Aleppo pepper or paprika (adjust heat)
- 1 clove garlic, smashed (optional)
- Pinch of smoked paprika (optional, for depth)
- 4 large eggs (fresh)
- 2 tbsp white wine vinegar or distilled vinegar (for poaching)
- Fresh dill or parsley, finely chopped (for garnish)
- Flaky sea salt and freshly ground black pepper
- Toasted sourdough or grilled pita, for serving
Instructions
- Prepare the yogurt: whisk the strained Greek yogurt with lemon juice and a pinch of salt until glossy and spoonable.
- Bring a wide, shallow pot of water to a gentle simmer and add the vinegar.
- Crack eggs into small ramekins and slip them individually into the simmering water.
- Poach for 3–4 minutes for jammy centers or 5 minutes for firmer yolks.
- Remove with a slotted spoon and drain on paper briefly.
- Brown the butter: melt butter in a small skillet over medium heat until light amber.
- Stir in Aleppo pepper (or paprika) and garlic if using, then discard garlic.
- Assemble: spoon a generous puddle of seasoned yogurt onto each plate, place two poached eggs on top, then drizzle the warm spicy butter around and over the eggs.
Notes
Use the freshest eggs for the best poaching results. Store components separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching, Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 300mg