Çılbır Eggs Benedict Fusion (Printable)

Poached eggs on garlicky yogurt with spiced butter and fresh herbs, perfect for elegant brunches.

# What you need:

→ Yogurt Base

01 - 1 cup plain Greek yogurt (8 fl oz)
02 - 1 small garlic clove, finely grated
03 - 1 tbsp fresh dill or parsley, chopped
04 - 1/4 tsp sea salt

→ Eggs

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

→ Spiced Butter

07 - 3 tbsp unsalted butter (1.5 oz)
08 - 1 tsp Aleppo pepper or 1/2 tsp smoked paprika plus a pinch of chili flakes
09 - 1/2 tsp 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, grated garlic, chopped herbs, and sea salt in a medium bowl. Spread mixture evenly on the toasted sides of each English muffin half and set aside.
02 - Bring a medium saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and gently slide into simmering water. Poach for 3 to 4 minutes until whites are set and yolks remain soft. Remove with a slotted spoon and drain on paper towels.
03 - Melt butter in a small skillet over medium heat. Stir in Aleppo pepper and cumin, swirling until fragrant and butter is foaming, about 1 minute. Remove from heat.
04 - Arrange two English muffin halves on each plate. Spoon a generous dollop of the yogurt base onto each muffin, then place a poached egg on top.
05 - Drizzle spiced butter over eggs. Garnish with fresh herbs and a grind of black pepper. Serve immediately.

# Expert Advice:

01 -
  • The yogurt base is cooling and bright where hollandaise is heavy, making this feel lighter but just as luxurious.
  • Those poached eggs sit in silky cushion of garlic and herbs that tastes like you've been cooking all morning when you've really just been standing there for 20 minutes.
  • One skillet of spiced butter does the work of three components, and somehow tastes better for it.
02 -
  • Poaching takes practice, but the water temperature matters more than perfection—too hot and the whites shred, too cool and they stay runny and sad.
  • Don't let the spiced butter sit for more than a minute after adding the spices or it will start to brown and turn bitter.
03 -
  • Have all your components ready before you start poaching—yogurt mixed, muffins toasted, butter waiting to be heated—because once those eggs hit the water, you're on the clock.
  • If your eggs crack in the poaching water, it's not a disaster; just remove them gently and keep going, they'll still taste good even if they're less beautiful.
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