Quick & Easy Brunch Ideas
A vibrant and elegant Turkish breakfast or brunch dish featuring perfectly poached eggs nestled on a bed of cool, garlicky yogurt, all drizzled with a rich, spicy butter and chili oil. It's surprisingly easy to make and packed with flavor.
Ingredients
- 1.5 cup Greek yogurt plain
- 1 clove garlic minced
- 0.5 teaspoon salt plus more for poaching
- 4 large eggs
- 1 tablespoon white vinegar
- 4 tablespoon unsalted butter
- 1-2 teaspoon Aleppo pepper flakes or red pepper flakes
- 0.5 teaspoon smoked paprika
- 2 tablespoon fresh dill chopped
- 2 tablespoon fresh mint chopped
Instructions
- In a small bowl, combine Greek yogurt, minced garlic, and 1/2 teaspoon salt. Mix well and spread evenly onto two serving plates or shallow bowls.
- Fill a medium saucepan with about 3-4 inches of water and bring to a gentle simmer. Add the white vinegar and a pinch of salt. Crack each egg into a separate small bowl or ramekin.
- Carefully slide two eggs into the simmering water. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and drain excess water. Repeat with the remaining two eggs.
- While eggs are poaching, melt unsalted butter in a small saucepan over medium heat. Once melted and slightly browned (beurre noisette), remove from heat and stir in Aleppo pepper flakes and smoked paprika.
- Place two poached eggs carefully on top of the garlicky yogurt on each plate.
- Drizzle the chili butter generously over the eggs and yogurt. Garnish with fresh dill and mint. Serve immediately with warm crusty bread.
Notes
For best results, use fresh eggs. A touch of vinegar in the poaching water helps the eggs hold their shape. Adjust chili flakes to your spice preference. Serve immediately with warm crusty bread to soak up all the delicious flavors.