So simple and so amazing. You might be currently aware of my obsession with Cabot Greek Yogurt. One of the most decadent ways I can think to eat yogurt is swirled into the richness of a perfectly poached egg.
The pairing of eggs and yogurt was certainly something I had never thought of before my TDH took me into a Greek diner in his hometown. On the menu was ‘Eggs Cilbir’ It sounded so foreign and interesting.
A creamy poached egg covered in rich, gently warmed garlic yogurt dressed with a sublime paprika spiced butter sauce. My description, not theirs.
Always willing to go out on a limb, while the rest of the group ordered pancakes and omelets, I ordered something most of the locals had not ever tried. As it turns out, the chef of the diner is Turkish and brought this tasty tradition (and other menu items such as dolmas) with him from Turkey. Traditionally this is a meze as oppose to breakfast but I love it for brunch.
Firstly, the quality of the yogurt is important here. I recommend my favorite, Cabot full fat greek-style yogurt. If you cannot find greek-style yogurt, or if you would prefer richer yogurt, then scoop yogurt into a cheese cloth and allow excess liquid to drain out.
Secondly, nothing matches the greatness of a perfectly poached egg. I highly recommend that you practice this technique. If the egg is poached in water that is too hot (or boiling too fast), the egg white will not cup around the yolk. This will result in thin whites and over-cooked yolks.
Greek Yogurt and Poached Eggs (serves 2)
- 2c Greek yogurt
- 2 cloves crushed garlic
- pinch salt
- 2T butter (or more)
- pinch cayenne*
- big pinch paprika*
- 2 poached eggs
Begin by mixing the crushed garlic into the yogurt and allow flavors to combine for a minimum of 15 minutes. This is best when allowed to come to room temperature before serving. Spoon yogurt into warm single serving dishes.
Next, melt the butter and add the cayenne and the paprika.Then gently poach the eggs to desired doneness (3-5 minutes). Snuggle warm eggs into the bowls of yogurt and drizzle spiced butter over top.
Dress with chopped chives or mint if available. Serve with hearty rye toast.
*These are an American blend similar to traditional spices but I have tried and also enjoy using dill and celery salt or a pinch of saffron
Trust me on this! Amazing! I can’t get enough.
One Reply to “Eggs Cilbir: Poached Eggs in Garlicky Yogurt”
Just tried making this for breakfast. Not as pretty as yours but sooo yummy. I’ll definately be making this again.
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