Cilbir Poached Eggs Yogurt (Printable Version)

Silky poached eggs atop garlicky yogurt finished with nutty spiced brown butter, ideal for brunch or any meal.

# Needed Ingredients:

→ Yogurt Base

01 - 1 cup plain Greek yogurt (full-fat preferred, 240 g)
02 - 1 small clove garlic, finely minced or grated
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 (45 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 (or substitute with flat-leaf parsley)
11 - 2 slices crusty bread or pide, for serving (optional)

# Steps:

01 - Combine Greek yogurt with minced garlic and sea salt in a bowl until smooth. Spread the mixture evenly over two shallow plates and set aside at room temperature.
02 - Fill a medium saucepan with about 3 inches of water. Add white vinegar and a pinch of salt. Bring the water to a gentle simmer, avoiding a rolling boil.
03 - Crack each egg into a small bowl. Stir the simmering water to create a gentle vortex, then slide the eggs in one at a time. Poach for 2 to 3 minutes until whites are set but yolks remain runny. Remove eggs using a slotted spoon and drain on paper towels.
04 - Melt unsalted butter in a small saucepan over medium heat. Cook until butter foams and turns golden brown with a nutty aroma, about 2 to 3 minutes. Remove from heat and stir in Aleppo pepper (or chili flakes and paprika) and ground cumin if using.
05 - Place two poached eggs over the yogurt on each plate. Drizzle generously with the spiced brown butter. Garnish with fresh dill and serve immediately, optionally accompanied by crusty bread.

# Expert Advice:

01 -
  • It looks elegant enough to impress but genuinely takes less time than a shower.
  • The contrast between cool yogurt, warm egg, and that golden butter hits every sense at once.
  • You can have it on the table in twenty minutes, which makes it perfect for those mornings when you want to feel like you actually tried.
02 -
  • Vinegar in the poaching water is the difference between a perfectly shaped egg and sad, feathery egg ribbons—learn this once and never skip it again.
  • Fresh garlic on cool yogurt will taste raw in the most wonderful way, so don't cook it out; that sharp, alive quality is the whole point.
  • Brown butter is forgiving until it's not—watch it turn from golden to burnt in about thirty seconds, so stay present and pull it the moment it smells nutty.
03 -
  • If your garlic is particularly pungent or if you're nervous about raw garlic, let it sit in the yogurt for a few minutes before plating—it softens slightly and distributes more evenly.
  • Make the spiced butter while the eggs are poaching so everything arrives at the plate warm; timing is the only real technique here.
  • If you mess up an egg, just poach another one—you have four for a reason, and cilbir is forgiving about abundance.
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