Description
A delightful fusion of traditional Turkish Çılbır and classic Eggs Benedict, featuring poached eggs over garlicky yogurt and topped with chili-infused butter on toasted bread.
Ingredients
Scale
- 2 poached eggs
- 2 slices of toasted bread
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Melt the butter in a small saucepan over low heat. Sprinkle in the chili powder, stirring until fragrant. Set aside.
- Prepare the yogurt mixture by whisking together the yogurt and minced garlic in a medium bowl. Season with salt and pepper.
- Toast your bread slices in a toaster until golden brown.
- Poach the eggs in boiling water, gently introducing them one at a time. Cook for 3-4 minutes for a soft runny yolk.
- Assemble by spreading the garlicky yogurt on each slice of toast, placing a poached egg on top, and drizzling with warm chili butter.
- Garnish with fresh herbs if desired, and serve immediately.
Notes
Use organic or free-range eggs for the best flavor and texture. You can prepare the yogurt mixture a day in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching, toasting
- Cuisine: Turkish/Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg
Keywords: Çılbır, Eggs Benedict, brunch, poached eggs, Turkish cuisine, fusion recipe