Çılbır Eggs Benedict Fusion (Printable Version)

Silky poached eggs served on garlicky yogurt with spiced butter and fresh herbs for an elegant brunch experience.

# What You Need:

→ Yogurt Base

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

→ Eggs

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

→ Spiced Butter

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

# Step-by-Step Directions:

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

# Expert Advice:

01 -
  • The yogurt base is a game-changer—it's tangy, luxurious, and somehow easier than hollandaise once you get the hang of it.
  • You can prep the yogurt mixture while your water comes to a simmer, so the whole thing comes together in under 30 minutes.
  • It's elegant enough for guests but tastes like comfort food, which is the best kind of brunch magic.
02 -
  • The poaching water temperature is everything—too hot and your whites shred, too cool and they stay loose; aim for that gentle, barely-rolling simmer and you're golden.
  • Don't skip the paper towel step after poaching; excess water on the eggs dilutes the yogurt and makes the whole dish taste flat.
  • The yogurt base should be spreadable but not warm—if you warm it first, the egg will start cooking before it lands, and you'll lose that contrast between creamy yogurt and runny yolk.
03 -
  • Make the yogurt mixture up to 2 hours ahead and keep it covered at room temperature—one less thing to worry about in the morning rush.
  • If your eggs keep shredding in the poaching water, lower the heat even more; patience is the real secret ingredient here.
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