1 cup plain greek yogurt, room temperature
1 clove garlic
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
2 tablespoons coarsely chopped fresh dill
1/4 teaspoon fine salt
1/2 teaspoon ground black pepper
Steps to Make It
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Gather the ingredients.
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Make the yogurt spread: Place the yogurt in a medium bowl. Grate the garlic directly into the yogurt. Add the lemon zest, juice, dill, salt, and pepper. Stir to combine. Set aside.
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Make the spiced butter sauce: Melt the butter in a small saucepan or skillet over medium-low heat, swirling the pan occasionally, until the butter turns light golden color and foamy, about 2 minutes.
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Continue to cook the butter until most of the bubbles subside, it smells nutty, and turns a light brown-hazelnut color, about 3 more minutes. Remove from the heat. Stir in the Aleppo pepper and cumin. Transfer to a bowl and set aside.
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Poach the eggs: Bring a large pot of water to a boil over high heat. Stir in the vinegar. Reduce the water to a simmer (around 180 to 190 F).
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Crack an egg into separate small bowls, ramekins, or measuring cups. Gently lower the egg into the simmering water, holding the bowl just above the surface of the water to let the exterior of the egg set as it slides in.
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Poach until the whites are firm and yolk is set, but still soft, 2 to 3 minutes. Remove with a slotted spoon and transfer to a paper towel-lined-plate. Repeat with the remaining eggs.
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To assemble, divide the yogurt between two shallow bowls or plates, creating a well in the center. Place two poached eggs into each, then spoon as much of the spiced butter sauce over top as you like. Sprinkle with herbs and flaky sea salt. Serve with Turkish bagels or toasted bread to mop up all the flavors.
Recipe Tips
- Make sure your yogurt is at room temperature because cold yogurt will upset the warm, cozy vibes of the dish. If you don’t have time to bring it to room temperature you can gently heat it over a water bath, but be careful, as overheating the yogurt will cause it to curdle.
- Cutting the butter into pieces will help it melt and brown more evenly.
- Butter is easy to burn, so don’t walk away when making your sauce. You’re aiming for a light brown butter sauce—it will continue to cook and take on color once you remove it from the heat.
- A light-colored pan will help you see the butter more clearly as it takes on color.
- The addition of acid to the water helps the poached eggs hold their shape as they cook.
- Let the eggs come to room temperature before cooking as this makes cracking them easier.
- Cracking the eggs into a bowl or measuring cup before dropping them into the pot helps prevent eggshells from dropping in the water and you can gently lower the egg into the water to control its shape.
- The water should be simmering, not boiling when cooking the eggs. If the water is too vigorous it will break the eggs up. But if the water's not hot enough, the egg might fall apart before it cooks.
- You can poach 2 eggs at a time, but no more as to avoid overcrowding.
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";}i:2;a:2:{s:5:"title";s:26:"Prepare the Butter Sauce";s:4:"text";s:97:"Melt the butter in a saucepan over medium-low heat until it turns golden and foamy, about 2 minutes.
";}i:3;a:2:{s:5:"title";s:27:"Cook the Butter Further";s:4:"text";s:129:"Continue cooking until bubbles subside and it smells nutty, about 3 more minutes. Stir in Aleppo pepper and cumin, then set aside.
";}i:4;a:2:{s:5:"title";s:20:"Poach the Eggs";s:4:"text";s:103:"Bring a pot of water to a boil. Stir in vinegar. Reduce to a simmer, then gently add the eggs and poach for 2-3 minutes.
";}}Breakfast & Brunch, Egg Recipes
Middle Eastern Food
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