Çılbır Eggs Benedict Fusion (Print View)

Poached eggs on garlicky yogurt with spiced butter and fresh herbs for an elegant brunch favorite.

# Components:

→ Yogurt Base

01 - 1 cup plain Greek yogurt
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
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

# Directions:

01 - Combine Greek yogurt with grated garlic, chopped herbs, and sea salt in a medium bowl. Spread this mixture evenly over the toasted English muffin halves and set aside.
02 - Bring a medium saucepan of water to a gentle simmer and add white vinegar. Crack eggs individually into a small bowl, then gently slide them into the simmering water. Poach for 3 to 4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain briefly on paper towels.
03 - In a small skillet over medium heat, melt unsalted butter. Stir in Aleppo pepper and ground cumin, swirling the pan until the butter foams and the spices become fragrant, approximately 1 minute. Remove from heat.
04 - Place two muffin halves per plate, top each with a generous dollop of yogurt mixture, then a poached egg. Drizzle the spiced butter over the eggs. Garnish with fresh herbs and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It bridges two breakfast worlds, so you get the elegant simplicity of Eggs Benedict with the warm, savory comfort of Turkish yogurt.
  • Those creamy, garlicky layers make every bite feel special without requiring restaurant-level skill.
  • It's a showstopper brunch dish that comes together in under thirty minutes, leaving you time to actually enjoy your coffee.
02 -
  • The temperature of your yogurt matters—if it's straight from the fridge, it can cool the eggs too quickly; let it sit on the counter for a few minutes first, or warm the muffins a little longer.
  • Don't skip the vinegar in the poaching water; it's the secret to eggs that stay together instead of fraying into wispy clouds.
03 -
  • Room-temperature eggs poach more evenly than cold ones—take them out of the fridge while you're prepping everything else.
  • If your Aleppo pepper is hard to find, make your own spiced butter blend: paprika, a tiny pinch of cayenne, and cumin—the cumin is the secret ingredient that ties it all together.
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