Silky Poached Eggs Yogurt (Print Version)

Silky poached eggs atop garlicky yogurt, drizzled with warm spiced brown butter and fresh herbs.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt (8 fl oz / 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 (42 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)

# How to Make It:

01 - Combine Greek yogurt, minced garlic, and sea salt in a bowl until smooth. Spread evenly onto two shallow serving plates. Keep at room temperature.
02 - Fill a medium saucepan with 3 inches of water. Add white vinegar and a pinch of salt. Heat until water is gently simmering, avoiding a rolling boil.
03 - Crack eggs individually into a small bowl. Swirl simmering water to form a vortex, then gently slide eggs into the water one at a time. Poach for 2 to 3 minutes until whites are set and yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
04 - Melt unsalted butter in a small saucepan over medium heat. Continue cooking until it 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 cumin if desired.
05 - Place two poached eggs atop the yogurt base on each plate. Drizzle generously with the spiced brown butter. Garnish with chopped fresh dill. Serve immediately, optionally with crusty bread.

# Expert Advice:

01 -
  • It looks elegant enough for brunch guests but takes just 20 minutes from start to finish.
  • The contrast of cool, tangy yogurt against warm, spiced butter and creamy eggs feels like pure comfort.
  • It's naturally vegetarian and gluten-free, making it easy to serve to mixed groups without feeling limited.
02 -
  • Brown butter can go from golden to burnt in about 30 seconds once it starts foaming, so watch it closely and pull it off heat the moment you smell that nutty aroma—burnt butter turns bitter and ruins the whole dish.
  • The temperature contrast is essential; if your yogurt is ice-cold from the fridge, the warm eggs won't create that silky, melted texture where they meet—let everything come to room temperature first.
03 -
  • Have your yogurt plates ready and sitting at room temperature before you even start poaching eggs, so you're not scrambling at the last moment—mise en place is your friend with this one.
  • If you're cooking for more than two people, poach eggs in batches so each one gets full attention; trying to poach four eggs at once in a small pan usually ends in chaos.
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