Çılbır Eggs Benedict Fusion (Print Version)

Poached eggs on a creamy garlicky yogurt base with spiced butter and fresh herbs for brunch.

# What You'll 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 with 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

# How to Make It:

01 - In a medium bowl, combine Greek yogurt, grated garlic, chopped herbs, and sea salt. Spread the mixture evenly over the cut sides of each toasted English muffin half and set aside.
02 - Bring water to a gentle simmer in a medium saucepan and add white vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3 to 4 minutes until the whites are set and yolks remain soft. Remove with a slotted spoon and drain briefly on paper towels.
03 - Melt unsalted butter in a small skillet over medium heat. Stir in Aleppo pepper and ground cumin, swirling until fragrant and butter begins to foam, about 1 minute. Remove from heat.
04 - Place two toasted muffin halves on each plate. Top each half with a generous layer 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 -
  • The yogurt stays cool and tangy while the egg yolk runs warm—it's a textural dance that tastes more elegant than it takes time to make.
  • You get the showiness of Eggs Benedict without the fussy hollandaise emulsion, just honest flavors that actually come together in your bowl.
  • It's the kind of brunch that makes people think you woke up early feeling inspired when really you just combined leftovers and instinct.
02 -
  • The vinegar in the poaching water is a lifesaver—it helps the egg whites set without making them taste sharp, so don't skip it or use too much.
  • Grating the garlic instead of mincing it is the difference between silky yogurt and a yogurt with garlic pieces; texture matters here.
  • Have your plates warm and your muffins warm when you start poaching; there's no time to wait once the egg comes out of the water.
03 -
  • Toast your muffins until they're warm but still have a slight chew in the center; rock-hard muffins will crack under the yogurt, and soft muffins will collapse.
  • If your yogurt base cracks or looks thin, you've either diluted it or used yogurt that's too thin to begin with—full-fat Greek yogurt is non-negotiable for this dish.
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