Çılbır Eggs Benedict Fusion (Printable Version)

Silky poached eggs on creamy garlic yogurt with spiced butter and fresh herbs for a flavorful brunch.

# Needed Ingredients:

→ Yogurt Base

01 - 1 cup plain Greek yogurt (240 grams)
02 - 1 small garlic clove, finely grated
03 - 1 tbsp fresh dill or parsley, chopped
04 - 1/4 tsp sea salt

→ Eggs

05 - 4 large eggs
06 - 1 tbsp white vinegar (for poaching water)

→ Spiced Butter

07 - 3 tbsp unsalted butter (45 grams)
08 - 1 tsp Aleppo pepper or 1/2 tsp smoked paprika plus a pinch of chili flakes
09 - 1/2 tsp 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

# Steps:

01 - Combine Greek yogurt with grated garlic, chopped herbs, and sea salt in a medium bowl. Spread the mixture evenly onto the cut sides of each toasted English muffin half. Set aside.
02 - Bring a medium saucepan of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 3 to 4 minutes until the whites are set and yolks remain soft. Remove with a slotted spoon and drain briefly on paper towels.
03 - Melt unsalted butter in a small skillet over medium heat. Add Aleppo pepper and ground cumin, swirling until fragrant and the butter is foaming, about one minute. Remove from heat.
04 - Place two muffin halves on each plate. Top each with a generous dollop of the yogurt base, then place a poached egg on top.
05 - Drizzle the spiced butter over the eggs. Garnish with additional fresh herbs and a grind of black pepper. Serve immediately.

# Expert Advice:

01 -
  • Silky poached eggs paired with tangy yogurt create a contrast that somehow feels both luxurious and comforting.
  • The spiced butter drizzle transforms a simple brunch into something that tastes like you spent hours perfecting it.
  • You can have this elegant plate ready in under 30 minutes, which makes weekday mornings feel less rushed.
02 -
  • The water for poaching must never boil aggressively—it should feel like a gentle pulse, or your eggs will tear apart and look ragged instead of silky.
  • If you make the yogurt mixture too early and it sits, the garlic flavor intensifies dramatically, which can overpower the delicate eggs; mix it right before you assemble.
03 -
  • Have everything prepped and ready before you start poaching—this dish moves fast once the eggs hit the water, and there's no time to hunt for garnish.
  • If you're cooking for guests, you can poach the eggs a couple minutes early and hold them in warm (not hot) water for up to 10 minutes without them continuing to cook through.
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