Çılbır Eggs Benedict Fusion (Printable)

Silky poached eggs on garlicky yogurt with spiced butter and fresh herbs for an elegant 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 plus 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 - Combine plain Greek yogurt with grated garlic, chopped herbs, and sea salt. Spread the mixture evenly over the toasted English muffin halves and set aside.
02 - Bring a medium saucepan of water to a gentle simmer, add white vinegar. Crack each egg into a small bowl, then carefully 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 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 one minute. Remove from heat.
04 - Place two toasted English muffin halves on each plate. Top each half with a generous dollop of the yogurt mixture followed by a poached egg.
05 - Drizzle the spiced butter over the eggs. Garnish with fresh herbs and freshly ground black pepper. Serve immediately.

# Recipe Expert Tips:

01 -
  • Silky poached eggs meet tangy yogurt in a way that feels both comforting and sophisticated.
  • Ready in 25 minutes, which means you can actually pull this off on a weekday morning.
  • The spiced butter adds warmth and complexity without demanding fancy ingredients or techniques.
02 -
  • Don't skip the vinegar in the poaching water—it sounds small, but it makes the egg whites set fast and tight instead of feathering into wispy strands.
  • Room-temperature yogurt spreads better and won't shock the warm eggs; pull it out of the fridge a few minutes early.
  • The spiced butter must be infused off the heat—letting it burn turns the whole dish bitter, and there's no coming back from that.
03 -
  • Make the yogurt mixture the night before and refrigerate it; flavors meld and everything comes together faster in the morning.
  • Keep your poaching water at exactly the right temperature by using a kitchen thermometer the first few times—around 160 to 180 degrees Fahrenheit is the sweet spot.
  • If you break an egg while poaching, don't panic; you can always make a scrambled egg backup and nobody has to know.
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