Turkish Eggs Cilbir Brunch (Print Version)
Silky poached eggs rest on tangy herbed yogurt, finished with rich, spiced butter for a flavorful start.
# Ingredients:
→ Main Ingredients
01 -
1 cup Turkish or Greek yogurt
02 -
A handful of fresh dill
03 -
A handful of fresh mint leaves
04 -
½ garlic clove, crushed or grated
05 -
2 eggs
06 -
1 tablespoon vinegar
07 -
2 oz (55g) butter
08 -
1 teaspoon chili flakes
09 -
½ teaspoon smoked paprika
10 -
Salt and pepper to taste
# Steps:
01 -
Finely chop the dill and mint, crush or grate the garlic clove and combine the ingredients with the yogurt. Season with salt and pepper and leave aside.
02 -
Fill a deep pot with water and bring it to the boil. Add 1 tablespoon of vinegar and create a vortex. Crack the egg and add it to the middle of the vortex. Cook for three minutes to get the perfect egg with a runny yolk.
03 -
Remove the egg with a slotted spoon and leave aside while you cook the next egg.
04 -
Using a pan, melt the butter. When the butter starts to bubble, add the chili flakes and smoked paprika. Stir until well combined and the sauce is ready to serve.
05 -
Spread one thick layer of the garlicky yogurt with herbs on a serving plate or small bowl. Add the poached eggs to the yogurt base. Drizzle the spiced butter and garnish with additional fresh mint, dill, and black pepper before serving.