Turkish Poached Eggs Yogurt Butter

Creamy tangy yogurt topped with just-cooked poached eggs and a shimmering swirl of spiced butter is the kind of breakfast that can turn any morning into something special One bite and you will see why this Turkish classic is one of my absolute favorite ways to enjoy eggs

The first time I made this on a rainy Sunday my whole family gathered around for seconds It has become a comfort brunch staple and a cheerful choice for any breakfast crowd

Ingredients

• Large eggs: bring richness and substance Use really fresh eggs for the neatest poach
• White vinegar: helps the egg whites set quickly Look for clear vinegar without additives
• Plain Greek yogurt: adds creaminess Choose full fat for extra richness
• Small garlic clove: brings brightness Finely mince to avoid harsh bits
• Salt: sharpens all the flavors Use flaky sea salt if you have it
• Unsalted butter: makes the spiced drizzle luxurious Pick a European style for the most flavor
• Paprika: adds smokiness and a pop of color Try Turkish or Spanish for depth
• Red pepper flakes: give gentle heat Aleppo pepper is classic and floral
• Fresh dill or parsley: finishes with freshness Choose bright green herbs and chop right before serving
• Toasted rustic bread or pita: is perfect for scooping Look for sturdy bread that holds up to the sauce
• Salt and black pepper: as needed Use fresh ground pepper for extra aroma

Instructions

Prepare the Yogurt Base:

In a mixing bowl combine plain Greek yogurt with finely minced garlic and a bit of salt Mix thoroughly until smooth and creamy Divide the yogurt evenly between two shallow serving bowls and spread it out to create a soft bed for the eggs

Poach the Eggs:

Fill a medium saucepan about two thirds full with water and bring to a gentle simmer not a rolling boil Pour in the white vinegar Carefully crack each egg into its own small cup or bowl With a spoon create a gentle swirl in the simmering water Slip each egg in softly holding the cup close to the water surface Poach for about three to four minutes until the whites are completely set and the yolks remain soft and runny Remove the eggs gently with a slotted spoon allowing any excess water to drain

Layer the Eggs on Yogurt:

Half the poached eggs to each bowl placing them right on top of the creamy yogurt base Blot the eggs dry before adding to prevent watery yogurt

Make the Spiced Butter:

In a small frying pan melt the butter over medium heat as it bubbles add paprika and red pepper flakes Stir and cook for about one minute The butter will turn beautifully golden with a red hue and fill your kitchen with savory aromas Remove from the heat promptly so the spices do not burn

Assemble and Serve:

Drizzle the warm spiced butter generously over the eggs and yogurt in both bowls Top everything with a generous sprinkle of fresh dill or parsley Finish with a pinch of salt and a few cracks of black pepper Serve immediately with warm rustic bread or pita if you like

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My personal go to here is full fat Greek yogurt for ultimate creaminess and a big handful of dill My kids especially love dipping crusty bread into the golden butter remembering cozy weekend mornings when we all huddled in the kitchen waiting for the eggs to finish

Storage Tips

Turkish poached eggs are at their best freshly made If you have leftovers store the yogurt and spiced butter in separate airtight containers in the refrigerator for up to two days Poached eggs can be made ahead but are best eaten soon after cooking to keep the yolks runny If you need to reheat poached eggs slide them gently into simmering water for about thirty seconds

Ingredient Substitutes

If you do not have Greek yogurt use regular plain yogurt for a lighter tangier base For the butter try olive oil for a dairy free version and it will still have all the spice and flavor Instead of Aleppo pepper use your favorite chili flakes or even a pinch of cayenne For herbs swap out dill or parsley with chives or even cilantro for a twist

Serving Suggestions

Serve this dish with toasted sourdough pita or even crusty baguette for scooping All kinds of fresh vegetables pair beautifully try sliced cucumbers or tomatoes For a true Turkish experience pour everyone a glass of strong black tea and add a fresh fruit plate as a side

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Each layer of this dish is worth savoring Serve immediately for the best flavor and texture and enjoy the comforting ritual of Turkish poached eggs at your table

Recipe Questions & Answers

→ What type of yogurt works best?

Greek yogurt is preferred for its thick, creamy texture, but plain whole-milk yogurt can also be used for a lighter touch.

→ How do I achieve perfectly poached eggs?

Use fresh eggs, add vinegar to the simmering water, and gently swirl before sliding the eggs in. Cook 3-4 minutes for runny yolks.

→ Can I use different herbs for garnish?

Fresh dill or parsley add a traditional touch, but chives or cilantro provide a fresh flavor twist if desired.

→ Is this dish suitable for vegetarians?

Yes, as it features eggs and dairy, it's vegetarian friendly. Omit bread or use gluten-free options for dietary needs.

→ Can I make the yogurt base ahead of time?

Absolutely. Mix yogurt, garlic, and salt in advance, refrigerate, and bring to room temperature before serving for the best flavor.