Cilbir Poached Eggs Yogurt (Printable)

Poached eggs on garlicky yogurt with a warm spiced butter drizzle, perfect for a savory brunch.

# What You Need:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt (240 g)
02 - 1 small garlic clove, finely minced
03 - 1/4 teaspoon sea salt

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter (45 g)
08 - 1 teaspoon Aleppo pepper (or 1/2 teaspoon mild chili flakes plus 1/2 teaspoon sweet paprika)
09 - 1/2 teaspoon ground cumin (optional)

→ To Serve

10 - 1 tablespoon fresh dill, chopped
11 - 2 slices crusty bread or pide (optional)

# Steps:

01 - Combine Greek yogurt, minced garlic, and sea salt in a bowl until smooth. Spread evenly over two shallow serving plates and set aside at room temperature.
02 - Fill a medium saucepan with approximately 3 inches of water. Add white vinegar and a pinch of salt, then bring to a gentle simmer over medium heat.
03 - Crack each egg into a small bowl. Create a gentle vortex in the simmering water by stirring with a spoon, then carefully slide in eggs one at a time. Poach for 2 to 3 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
04 - Melt 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 atop the yogurt on each plate. Drizzle generously with spiced brown butter. Garnish with chopped fresh dill and serve immediately, optionally accompanied by crusty bread or pide.

# Expert Tips:

01 -
  • It looks fancy enough to impress someone, but honestly takes barely longer than scrambled eggs.
  • The contrast between cold yogurt and warm butter is genuinely addictive once you taste it.
  • You get protein, healthy fats, and that rare feeling of eating something both comforting and refined.
02 -
  • The water temperature is everything: too hot and eggs spread everywhere, too cool and they sink; that gentle simmer is your sweet spot.
  • If your brown butter looks burnt instead of golden, it's ruined—start over rather than salvaging it, because burnt butter makes the whole dish taste charred.
03 -
  • Brown your butter in a light-colored saucepan so you can actually see when it goes from golden to burnt—it happens fast, and you can't salvage it.
  • If poaching eggs stresses you out, you can soft-boil them instead for 4 to 5 minutes and peel them; it's not quite the same, but it's close and a lot less fussy.
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