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
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Season 1 cup plain whole-milk Greek yogurt well with kosher salt and stir to combine. Set aside for serving.
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.
Fill a medium saucepan three-quarters full with water and bring to a bare simmer.
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.
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.
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.
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.
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what is the reviewer below going on about... it calls for frying the bread and everything before the eggs so the eggs are warm. and if you use full fat like it says, the yogurt is not watery
You need to do the other components and then the eggs. Cold eggs are no Bueno, cold bread pieces not so much. I think straining the yogurt for a few minutes it will be more spreadable and not get watery in this mixture.
I would have my toast and all other components ready before I cook the eggs. Cold eggs could ruin the whole thing. Also if you drain your yogurt in a strainer with a paper towel between the yogurt and the stainer, your yogurt texture will be thicker and not get so watery with your toast.
This is a delicious recipe, I followed it to the letter except did not have any fresh herbs for garnish. My wife and I loved this dish.