Poached Eggs with Yogurt and Spicy Butter

poached eggs with yogurt spicy butter
Photo: Ryan Liebe
Prep Time:
15 mins
Total Time:
25 mins

Don't miss out on any yolk, butter, or yogurt in our take on the traditional Turkish breakfast known as cilbir; serve with plenty of crusty bread.


  • 1 cup Greek yogurt

  • 1 small clove garlic, finely grated (¼ teaspoon)

  • 1 tablespoon minced fresh chives

  • Kosher salt and freshly ground pepper

  • 2 tablespoons unsalted butter

  • ½ teaspoon smoked paprika

  • Pinch of cayenne pepper

  • 2 large eggs

  • Chive blossoms, for serving (optional)


  1. Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm.

  2. Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.

  3. Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.

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