Save I stumbled on this idea during a morning when I had leftover garlic yogurt from dinner and a sudden craving for something richer than toast. The creamy tang reminded me of çılbır, but I wanted the comfort of a classic Benedict. One poached egg later, I was drizzling spiced butter over yogurt-smeared muffins, and it felt like I'd invented something meant to exist all along. Now it's my go-to when I want brunch to feel a little special without the fuss of hollandaise.
The first time I made this for friends, someone asked if I'd ordered it from a café. I laughed, but honestly, that moment made me realize how a few thoughtful swaps can turn familiar ingredients into something that feels new. The smell of cumin hitting hot butter still makes me smile every time.
Ingredients
- Plain Greek yogurt: The thick, tangy base that replaces hollandaise. I always use full-fat for the creamiest texture, though 2% works if that's what you have.
- Garlic clove: Finely grated so it melts into the yogurt without any harsh bite. A microplane is your friend here.
- Fresh dill or parsley: Dill leans more Turkish, parsley feels classic. Either way, fresh herbs wake up the whole dish.
- Sea salt: Just a pinch to season the yogurt and let the garlic shine through.
- Large eggs: The fresher, the better. Fresh eggs hold their shape beautifully when poached.
- White vinegar: Helps the egg whites set quickly in the simmering water. Don't skip it.
- Unsalted butter: The canvas for your spiced drizzle. Salted butter can make the dish too salty once everything comes together.
- Aleppo pepper: Fruity, mild heat with a slight tang. If you can't find it, smoked paprika and a pinch of chili flakes do the trick.
- Ground cumin: Adds earthy warmth that ties the spiced butter to the yogurt base.
- English muffins: Toasted until golden and sturdy enough to hold all the toppings without going soggy.
- Fresh herbs for garnish: A final sprinkle of dill, parsley, or chives makes it look as good as it tastes.
- Black pepper: Freshly ground, because it matters.
Instructions
- Prepare the yogurt base:
- Whisk together the yogurt, grated garlic, chopped herbs, and salt until smooth and fragrant. Spread it generously over each toasted muffin half, letting it settle into the nooks.
- Poach the eggs:
- Bring a saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a small bowl first, then slide it gently into the water. Let them cook for 3 to 4 minutes until the whites are set but the yolks still jiggle softly when nudged.
- Make the spiced butter:
- Melt the butter in a small skillet over medium heat, then stir in the Aleppo pepper and cumin. Swirl the pan until the spices bloom and the butter starts to foam, about a minute. The kitchen will smell incredible.
- Assemble the dish:
- Place two muffin halves on each plate and top with yogurt, then a poached egg. Drizzle the warm spiced butter over everything, letting it pool around the edges.
- Garnish and serve:
- Finish with a handful of fresh herbs and a few grinds of black pepper. Serve immediately while the butter is still warm and the yolk is molten.
Save There's something about breaking into a soft yolk and watching it mix with garlic yogurt and spiced butter that feels almost ceremonial. It's the kind of dish that makes you slow down, take a breath, and remember why you love cooking in the first place.
What to Serve Alongside
I like to keep it simple with a handful of arugula dressed in lemon juice and olive oil, or a few slices of ripe tomato sprinkled with flaky salt. If you're feeding a crowd, roasted asparagus or sautéed spinach rounds things out nicely without stealing the spotlight.
How to Store and Reheat
Honestly, this is best eaten fresh. Poached eggs don't love the fridge, and the yogurt can get watery. If you have leftover spiced butter, store it in a sealed jar and drizzle it over roasted vegetables or scrambled eggs later in the week.
Common Mistakes and How to Avoid Them
The biggest mistake is overcooking the eggs. You want that yolk to ooze, not sit firm like a hard-boiled center. Another pitfall is skipping the vinegar in the poaching water. It really does help the whites come together instead of floating off in wispy threads.
- Toast the muffins well so they don't turn soggy under the yogurt and egg.
- Taste your yogurt base before spreading it. It should be garlicky and herbaceous, not bland.
- Use a slotted spoon to lift the eggs out gently, and let them drain on a paper towel for a second so you're not serving a puddle.
Save This dish taught me that fusion doesn't have to be complicated, it just has to make sense on the plate and in your heart. I hope it becomes one of those recipes you reach for when you want to feel like a chef without breaking a sweat.
Recipe Guide
- → How do I achieve perfect poached eggs?
Use gently simmering water with a splash of vinegar to help the egg whites set quickly. Crack eggs into a small bowl first, then slide gently into water. Poach for 3-4 minutes for soft yolks.
- → Can I substitute Aleppo pepper?
Yes, mild chili flakes or smoked paprika with a pinch of chili provide similar warmth without overpowering the dish.
- → What herbs work best for garnish?
Fresh dill, parsley, or chives add a fragrant, fresh note that complements the rich spiced butter and yogurt base.
- → Is this suitable for a gluten-free diet?
Use gluten-free English muffins or toasted bread alternatives to keep the dish gluten free.
- → How is the spiced butter prepared?
Melt unsalted butter slowly, stir in Aleppo pepper and ground cumin off heat, then drizzle warm over the eggs to enhance flavor and aroma.