Çılbır Eggs Benedict Fusion (Print Version)

Poached eggs on yogurt with spiced butter and herbs, perfect for a flavorful brunch.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain Greek yogurt (8 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

# How to Make It:

01 - Combine Greek yogurt, grated garlic, chopped herbs, and salt in a medium bowl. Spread evenly over the cut sides of each toasted English muffin half and set aside.
02 - Bring a medium saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide into simmering water. Poach for 3–4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain briefly on paper towels.
03 - Melt butter in a small skillet over medium heat. Add Aleppo pepper and cumin, swirling until fragrant and butter is foaming, about 1 minute. Remove from heat.
04 - Place two muffin halves on each plate. Top each with a generous dollop of yogurt spread, then a poached egg.
05 - Drizzle spiced butter over the eggs. Garnish with fresh herbs and grind black pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • It looks fancy enough to impress guests but takes less time than driving to a café.
  • The warm spiced butter melting into cool yogurt and soft egg yolks creates this magical textural moment every single time.
  • You get that authentic Turkish flavor without needing obscure ingredients, and it feels deeply personal instead of just another breakfast trend.
02 -
  • The water must be a bare simmer, not a rolling boil—aggressive heat tears the egg whites apart, and you'll end up with stringy, sad eggs that ruin the whole moment.
  • Don't skip the paper towel after fishing out the egg; a thin layer of water sitting on top of the yogurt makes everything soggy and dilutes those flavors you worked to build.
  • Have everything ready before you start poaching, because those eggs wait for no one and you can't pause them halfway through.
03 -
  • Warm your serving plates in the oven for two minutes before plating—it keeps everything hot longer and makes the whole experience feel intentional.
  • If you're feeding a crowd, poach your eggs a minute or two early and hold them in a bowl of warm water; they'll stay perfect for longer than you'd think.
  • Make the yogurt mixture up to an hour ahead and refrigerate it; toast the muffins and poach the eggs fresh, then warm the yogurt gently just before assembly.
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