Poached Eggs with Garlic Yogurt — Cilbir
Ottoman poached eggs spooned over a wide pool of garlic yogurt and finished with sizzling brown butter bloomed with Aleppo pepper and dried mint, served with warm crusty bread alongside.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 400g yogurt with grated garlic, 0.75 tsp salt, and black pepper in a serving bowl until smooth. Let sit at room temperature 5 minutes. Slice bread and have 4 eggs in small ramekins ready.
Boil
Bring a wide saucepan of water to a low simmer over medium heat 4 minutes until tiny bubbles rise. Add 0.75 tsp salt and vinegar. Water is ready when steam rises gently.
Poach
Slide eggs gently into simmering water in two batches, poaching 2 eggs at a time over low heat for 3 minutes each batch, basting tops with a spoon. Whites should be set, yolks soft and runny inside.
Bloom
Melt 60g butter in a small pan over medium-high heat 90 seconds until foaming and hazelnut-brown. Off heat, stir in pul biber, paprika, and dried mint until fragrant.
Plate
Lift poached eggs with a slotted spoon, drain briefly, and lay across the garlic yogurt. Drizzle hot red butter over top, scatter parsley, and serve with warm bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.