ÇılbırPoached Eggs with Garlic Yogurt
Poached eggs served over garlicky strained yogurt and finished with paprika butter and dill. Pasteurized eggs are appropriate when the yolks are left soft.
Prep
10m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Yogurt
- 500gGreek Yogurt (at room temperature)
- 6gGarlic (crushed)
- 6gSalt
Eggs
- 1.5lWater
- 20mlDistilled White Vinegar
- 8pcsEgg (pasteurized if serving with soft yolks)
Butter Sauce
- 60gUnsalted Butter
- 4gPaprika
- 15gFresh Dill (roughly chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the Greek yogurt, garlic, and salt until smooth, then spread it onto a shallow serving dish.
- 02
Bring the water to a gentle simmer and add the distilled white vinegar.
- 03
Crack each egg into the simmering water and poach until the white is fully set. Use pasteurized eggs if keeping the yolk soft, then lift it out and place it over the yogurt.
- 04
Melt the unsalted butter in a small pan until foamy, then stir in the paprika and remove from the heat.
- 05
Spoon the butter sauce over the eggs and finish with the fresh dill before serving.
Ratings & Reviews
Log in to rate and review this recipe.