Çılbır Eggs Benedict Fusion (Printable)

Poached eggs meet spiced butter and garlicky yogurt on toasted muffins for an elegant brunch.

# 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

# Steps:

01 - Combine plain Greek yogurt with finely grated garlic, chopped fresh herbs, and sea salt in a medium bowl. Spread mixture evenly over the cut sides of toasted English muffin halves. 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 carefully slide into the simmering water. Poach for 3 to 4 minutes, until egg whites are set and yolks remain runny. 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, stirring until fragrant and butter begins to foam, about 1 minute. Remove from heat.
04 - Place two English muffin halves on each plate. Top each with a generous spoonful of the yogurt mixture and one poached egg. Drizzle spiced butter over the eggs, garnish with fresh herbs and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you've been cooking Turkish food your whole life, but takes barely half an hour.
  • The contrast between cool tangy yogurt and warm spiced butter is honestly addictive.
  • You get to feel fancy on a weekday breakfast without the stress of traditional hollandaise.
02 -
  • Cold yogurt straight from the fridge will seize if you pour hot butter over it—let it sit at room temperature for 10 minutes before plating, or warm it gently by stirring in a spoonful of hot water.
  • If your egg whites aren't setting, your water wasn't hot enough; the water should be steaming gently, not lukewarm, or you'll end up with raw whites and a broken heart.
  • Aleppo pepper can be hard to find, but it's worth ordering online because smoked paprika alone is sweeter and missing that fruity note that makes this dish sing.
03 -
  • Poach your eggs the night before if you're serving multiple people; keep them in ice water and reheat gently in simmering water for 1 minute right before plating.
  • Make your yogurt mixture an hour ahead—the garlic will mellow and meld, and you'll have one less thing to think about when it's time to cook.
  • If your English muffins are thick, split them and toast the insides under the broiler instead of on the stovetop; you'll get even browning and a better surface for the yogurt to cling to.
Go Back