Turkish Eggs Cilbir Brunch (Printable Version)
# What You’ll Need:
→ Yogurt base
01 -
1 cup Turkish or Greek yogurt
02 -
A handful of fresh dill
03 -
A handful of fresh mint leaves
04 -
½ garlic clove, grated or crushed
05 -
Salt and pepper to taste
→ Poached eggs
06 -
2 eggs
07 -
1 tablespoon vinegar
→ Spiced butter sauce
08 -
2 oz (55g) butter
09 -
1 teaspoon chili flakes
10 -
½ teaspoon smoked paprika
# Steps to Follow:
01 -
Finely chop the dill and mint, crush or grate the garlic clove, and combine with the yogurt. Season with salt and pepper and set aside.
02 -
Fill a deep pot with water and bring it to a boil. Add 1 tablespoon of vinegar and create a vortex. Crack an egg into the middle of the vortex and cook for 3 minutes for a runny yolk. Remove with a slotted spoon and repeat with the second egg.
03 -
Melt the butter in a pan. Once bubbling, add the chili flakes and smoked paprika. Stir until combined and remove from heat.
04 -
Spread a thick layer of garlicky yogurt with herbs onto a serving plate or small bowl. Place the poached eggs on top. Drizzle with spiced butter and garnish with additional fresh mint, dill, and black pepper before serving.
# Additional Notes:
01 -
Use fresh eggs for poaching as they hold their shape better.
02 -
Do not add salt to the poaching water as it may cause the egg whites to separate.
03 -
To make the dish milder, substitute sweet paprika for chili flakes.