Description
A delightful fusion of traditional Eggs Benedict and Turkish Çılbır featuring poached eggs on garlicky yogurt with a drizzle of chili butter.
Ingredients
Scale
- 4 large eggs
- 2 slices of toasted bread (sourdough or whole grain)
- 1 cup plain yogurt
- 2 cloves garlic (minced)
- 2 tablespoons unsalted butter
- 1 tablespoon chili powder or flakes
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Start the poaching process: Bring a pot of water to a gentle simmer. Crack the eggs into a small bowl, then slide them into the water. Cook for about 3-4 minutes until the whites firm up.
- Prepare the chili butter: In a small saucepan, melt the butter over low heat, stirring in the chili powder until fragrant.
- Mix the garlicky yogurt: In a bowl, combine the yogurt with minced garlic, and season with salt and pepper.
- Assemble your creation: Place the toasted bread on a plate, spread the yogurt, add the poached eggs, and drizzle with chili butter.
- Final touches: Garnish with fresh herbs if desired and serve immediately.
Notes
Best enjoyed freshly made; prepare yogurt a day in advance and store in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 210mg