Inspired by cilbir, Turkish poached eggs on a bed of creamy yogurt, this dish is a garlic lover’s dream. Typically, raw garlic is grated directly into the yogurt, but in this version we fry thinly sliced garlic in the spiced brown butter that gets drizzled over the entire dish. The resulting crunchy, golden brown garlic chips and the crisped-up torn bread lend textural balance to the soft eggs. Use the bread to sop up every last bit of runny yolk and creamy yogurt—it’s your side of toast built right in! —Mehreen Karim
If this is your first time dropping eggs into simmering water, our guide to poaching eggs can help take out the intimidation factor. Click here for more of our favorite brunch recipes.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
2 servings
1
cup plain whole-milk Greek yogurt
Kosher salt
5
Tbsp. unsalted butter, divided
2½
cups bite-size pieces country-style bread
4
large eggs, room temperature
5
garlic cloves, thinly sliced
1
tsp. Aleppo-style pepper
½
tsp. smoked paprika
Chopped tender herbs (such as parsley or dill; for serving)
Preparation
Step 1
Season 1 cup plain whole-milk Greek yogurt well with kosher salt and stir to combine. Set aside for serving.
Step 2
Heat 1 Tbsp. unsalted butter in a medium skillet over medium. Arrange 2½ cups bite-size pieces country-style bread (from about ¼ loaf) in an even layer in skillet and cook, undisturbed, until golden and crisp, 3–4 minutes. Continue to cook, stirring occasionally, until crisp on all sides, about 2 minutes more. Transfer to a plate.
Step 3
Fill a medium saucepan three-quarters full with water and bring to a bare simmer.
Step 4
Meanwhile, crack 1 of 4 large eggs, room temperature, into a fine-mesh sieve set over a small bowl, letting more liquid part of egg white drain off (this step eliminates the strands of egg white that can form when the egg hits the hot water). Transfer egg to another small bowl. Repeat with a second egg.
Step 5
Gently slide each egg into water in saucepan and cook, stirring occasionally and swirling eggs around in pan, until whites are opaque and set but yolks are still runny, about 2 minutes. Using a slotted spoon, transfer eggs to another plate. Repeat process with remaining 2 eggs.
Step 6
Rinse and wipe out saucepan. Combine 5 garlic cloves, thinly sliced, and remaining 4 Tbsp. unsalted butter in pan and cook over medium heat, swirling pan occasionally, until butter melts, foams, and is just starting to brown and garlic is golden, about 5 minutes. Add 1 tsp. Aleppo-style pepper, ½ tsp. smoked paprika, and a big pinch of salt. Cook, swirling pan often, until spices are fragrant and garlic is golden brown and crisp, about 1 minute. Remove garlicky spiced butter from heat.
Step 7
Divide reserved yogurt between 2 plates and spread into an even layer. Top with bread and poached eggs, dividing evenly. Drizzle garlicky spiced butter over and scatter chopped tender herbs (such as parsley or dill) on top.
Inspired by cilbir, Turkish poached eggs on a bed of creamy yogurt, this dish is a garlic lover’s dream. Typically, raw garlic is grated directly into the yogurt, but in this version we fry thinly sliced garlic in the spiced brown butter that gets drizzled over the entire dish. The resulting crunchy, golden brown garlic chips and the crisped-up torn bread lend textural balance to the soft eggs. Use the bread to sop up every last bit of runny yolk and creamy yogurt—it’s your side of toast built right in! —Mehreen KarimIf this is your first time dropping eggs into simmering water, our guide to poaching eggs can help take out the intimidation factor. Click here for more of our favorite brunch recipes.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients2 servings1cup plain whole-milk Greek yogurtKosher salt5Tbsp. unsalted butter, divided2½cups bite-size pieces country-style bread4large eggs, room temperature5garlic cloves, thinly sliced1tsp. Aleppo-style pepper½tsp. smoked paprikaChopped tender herbs (such as parsley or dill; for serving)PreparationStep 1Season 1 cup plain whole-milk Greek yogurt well with kosher salt and stir to combine. Set aside for serving.Step 2Heat 1 Tbsp. unsalted butter in a medium skillet over medium. Arrange 2½ cups bite-size pieces country-style bread (from about ¼ loaf) in an even layer in skillet and cook, undisturbed, until golden and crisp, 3–4 minutes. Continue to cook, stirring occasionally, until crisp on all sides, about 2 minutes more. Transfer to a plate.Step 3Fill a medium saucepan three-quarters full with water and bring to a bare simmer.Step 4Meanwhile, crack 1 of 4 large eggs, room temperature, into a fine-mesh sieve set over a small bowl, letting more liquid part of egg white drain off (this step eliminates the strands of egg white that can form when the egg hits the hot water). Transfer egg to another small bowl. Repeat with a second egg.Step 5Gently slide each egg into water in saucepan and cook, stirring occasionally and swirling eggs around in pan, until whites are opaque and set but yolks are still runny, about 2 minutes. Using a slotted spoon, transfer eggs to another plate. Repeat process with remaining 2 eggs.Step 6Rinse and wipe out saucepan. Combine 5 garlic cloves, thinly sliced, and remaining 4 Tbsp. unsalted butter in pan and cook over medium heat, swirling pan occasionally, until butter melts, foams, and is just starting to brown and garlic is golden, about 5 minutes. Add 1 tsp. Aleppo-style pepper, ½ tsp. smoked paprika, and a big pinch of salt. Cook, swirling pan often, until spices are fragrant and garlic is golden brown and crisp, about 1 minute. Remove garlicky spiced butter from heat.Step 7Divide reserved yogurt between 2 plates and spread into an even layer. Top with bread and poached eggs, dividing evenly. Drizzle garlicky spiced butter over and scatter chopped tender herbs (such as parsley or dill) on top.