Çılbır Eggs Benedict Fusion (Printable Version)

Tender poached eggs atop garlicky yogurt, drizzled with spiced butter and fresh herbs.

# 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

# Steps to Follow:

01 - Combine Greek yogurt with grated garlic, chopped herbs, and sea salt in a medium bowl. Spread mixture evenly over the toasted English muffin halves 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 simmering water. Poach for 3 to 4 minutes until whites are set and yolks remain soft. Remove with a slotted spoon and drain on paper towels briefly.
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 - Arrange two muffin halves on each plate. Top each half with a generous dollop of the yogurt spread, then place a poached egg on top. Drizzle spiced butter over the eggs and garnish with fresh herbs and black pepper. Serve immediately.

# Additional Tips::

01 -
  • Silky poached eggs meet garlicky yogurt in a way that feels both comforting and surprisingly sophisticated.
  • The spiced butter adds warmth and depth without overwhelming the delicate flavors underneath.
  • It looks restaurant-quality but comes together in under 30 minutes, even on mornings when you're moving slowly.
02 -
  • The yogurt must be spread on while the muffins are still warm so it softens slightly and becomes part of the base, not a cold layer on top.
  • Don't skip room-temperature eggs—cold eggs will seize and toughen before the whites even set properly.
  • The Aleppo pepper really does matter; it's not just spice but a flavor that connects the whole dish to its Turkish roots.
03 -
  • Add the vinegar to your poaching water right before you crack the eggs—it helps the whites set without affecting the taste.
  • Keep the yogurt base warm but not hot; a cold muffin with cold yogurt will throw off the whole balance of temperatures.
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