Eggs Cilbir

🔥 Prep

• Peel and mince the 2 cloves of garlic.
• Roughly chop 2 tbsp fresh dill.
• Measure out 250 g Greek yogurt into a bowl.
• Measure 30 g butter and 15 ml olive oil for the sauce.
• Measure 1.5 tsp Aleppo pepper, 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp lemon juice into small bowls.
• Slice the 2 pcs sourdough bread and set aside for toasting.

🔥 Cook

• 1. Melt the 30 g butter with 15 ml olive oil in a small saucepan over medium-low heat until foamy.
• 2. Add the minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
• 3. Stir in the 1.5 tsp Aleppo pepper, 0.5 tsp salt, and 0.25 tsp black pepper; cook for 1 minute to release aroma.
• 4. Remove from heat and stir in the 1 tsp lemon juice; keep the mixture warm.
• 5. Bring a saucepan of water to a gentle simmer (small bubbles) over medium heat; add a splash of vinegar if desired.
• 6. Crack each of the 4 eggs into separate small bowls.
• 7. Create a gentle whirlpool in the simmering water and slide an egg into the center; poach for 3 minutes for a runny yolk.
• 8. Remove the egg with a slotted spoon and set on a paper towel‑lined plate; repeat for the remaining eggs.
• 9. Toast the 2 slices of sourdough bread in a toaster or skillet until golden brown, about 2 minutes per side.
• 10. Combine the 250 g Greek yogurt with the chopped dill and a pinch of salt; mix until smooth.
• 11. Spread the yogurt mixture on each toasted slice, top with a poached egg, drizzle generously with the warm Aleppo pepper butter, and garnish with extra dill if desired.

🔥 Serve

• Serve the eggs cilbir warm, directly from the plate.
• Accompany with the toasted sourdough on the side for scooping.
• Optionally add a wedge of lemon for extra brightness.