Çılbır
A delightful dish combining poached eggs with seasoned yogurt, perfect for breakfast, brunch, or a light dinner.
Ingredients
For the herbed yogurt
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- Fresh herbs (like dill or mint), chopped use according to preference
For the poached eggs
- 2 large eggs use the freshest eggs for best texture
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon red pepper flakes
Instructions
Prepare Herbed Yogurt
- In a small bowl, mix the Greek yogurt with minced garlic, salt, and chopped herbs. Set aside.
Poach Eggs
- Bring a pot of water to a gentle simmer and poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny.
Prepare Spiced Butter
- In a separate pan, melt the butter and olive oil together over medium heat. Add red pepper flakes and cook for about a minute until fragrant.
Serve
- Spoon the herbed yogurt onto a plate, place the poached eggs on top, and drizzle with the spiced butter. Serve warm with crusty bread for scooping.
Notes
Store leftover herbed yogurt and poached eggs separately in airtight containers in the refrigerator. It is best to eat fresh, yogurt can be kept for up to 2 days, and poached eggs for up to 1 day. Reheat gently if needed before serving.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 10gSodium: 400mgFiber: 1gSugar: 5g
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