Description
A delightful fusion of Turkish Çılbır and classic Eggs Benedict, featuring poached eggs on spiced garlic yogurt and toasted bread, drizzled with chili oil.
Ingredients
Scale
- 2 eggs
- 2 slices of bread
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons chili oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Prepare the poaching water: Bring a pot of water to a gentle simmer. Consider adding vinegar.
- Poach the eggs: Crack each egg into a bowl and gently slide into the simmering water for 3-4 minutes.
- Toast the bread: While the eggs poach, toast your bread slices until golden brown.
- Mix the yogurt: Combine yogurt with minced garlic, salt, and pepper in a small bowl.
- Warm the chili oil: Melt the butter and warm chili oil together in a pan over low heat.
- Assemble your masterpiece: Spread yogurt on toasted bread, place poached eggs on top, and drizzle with chili oil. Garnish with herbs if desired.
Notes
For best results, make poached eggs fresh just before serving. Customize by adding sautéed spinach or avocado.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching, Toasting
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 370mg
Keywords: breakfast, brunch, eggs, Turkish cuisine, fusion food