Ingredients and Directions
Start by grating garlic with microplane into yogurt and seasoning with salt.
Set mixture over simmering water until room temperature. Meanwhile for poaching eggs, heat two quarts of water to low simmer (no bubbles).
In a saucepan, add butter and melt slowly until it has turned light brown. Then take it off heat.
Add Aleppo pepper, olive oil and season with salt to taste.
To poach eggs, carefully crack each egg into shallow cup and cover with lemon juice to tighten. Carefully slide into simmering water and poach 3 to 4 minutes or until whites are set but yolk is runny.
To assemble, put equal amount of yogurt on to 4 plates, then top with poached egg. Add chili butter over and around eggs, garnish with fresh dill and toasted bread.
- 2 cups Greek yogurt
- 2 cloves garlic, microplaned
- 2 tsp. salt
- 4 tbsp. unsalted butter
- 1 tbsp. olive oil
- 2 tsp. Aleppo pepper
- 4 eggs
- 2 tsp. lemon juice
- 2 tbsp. fresh dill, chopped
- 4 pieces toasted crusty bread
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.