Çılbır Eggs Benedict Fusion (Printer View)

Silky poached eggs with garlicky yogurt and spiced butter, garnished with fresh herbs for a flavorful brunch.

# What you'll need:

→ Yogurt Base

01 - 1 cup plain Greek yogurt (8 fl oz)
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
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

# Method:

01 - Combine Greek yogurt, grated garlic, chopped herbs, and sea salt in a medium bowl. Spread mixture evenly over the cut sides of 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 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 on paper towels.
03 - Melt butter in a small skillet over medium heat. Stir in Aleppo pepper and ground cumin, cooking until fragrant and butter foams, about 1 minute. Remove from heat.
04 - Place two English muffin halves on each plate. Top with a dollop of the yogurt spread, then a poached egg. Drizzle spiced butter over the eggs, garnish with fresh herbs and black pepper, and serve immediately.

# Expert Advice:

01 -
  • It skips the tricky hollandaise but still delivers that silky, indulgent bite you crave in a Benedict.
  • The garlicky yogurt base is cooling and tangy, balancing the richness of butter and yolk perfectly.
  • Aleppo pepper and cumin add warmth and a hint of smoke that makes every forkful interesting.
  • It comes together in under half an hour, so you can impress without losing your morning.
02 -
  • Fresh eggs are the secret to clean, beautiful poached eggs. Older eggs spread out too much in the water.
  • Don't let the spiced butter burn. Pull it off the heat the moment it smells toasty and the spices darken slightly.
  • If your yogurt is too thick, stir in a teaspoon of water to make it spreadable without losing that creamy body.
03 -
  • Crack your eggs into individual small bowls before poaching. It makes sliding them into the water so much easier and cleaner.
  • If you're nervous about poaching, create a gentle whirlpool in the water with a spoon before adding the egg. It helps the white wrap around the yolk.
  • Double the spiced butter and keep the extra in the fridge. It's magic on everything from rice to grilled chicken.
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