Fancy Breakfasts · Turkish
Çılbır
Poached eggs served over a bed of garlicky yogurt, finished with a drizzle of sizzling chili butter.
Why This Works
The contrast between the cool, tangy yogurt and the hot, spicy butter creates a sophisticated flavor profile.
The Upgrade
Add a sprinkle of toasted pine nuts for a subtle crunch.
Chef's Secret
Michelin TechniqueRoom temperature yogurt is key; cold yogurt will break the thermal balance of the dish instantly.
Ingredients
Total time including resting: 20 min
Directions
Whisk Greek yogurt with minced garlic and salt in a bowl until smooth and set aside at room temperature.
5 minBring a medium saucepan of water with vinegar to a gentle simmer.
5 minCrack eggs one by one into the water, swirling gently to keep the whites compact.
3 minRemove eggs with a slotted spoon when the whites are set but yolks remain soft.
1 minMelt butter in a small pan over medium heat until it starts to foam.
2 minStir in the Aleppo pepper until the butter turns a vibrant red and smells slightly toasted.
1 minSpread the yogurt base onto plates and place two poached eggs on each.
1 minDrizzle the chili butter over the eggs and garnish with fresh dill.
1 minWine Pairing
Chardonnay
White Wine
The BottleKistler Les Noisetiers Chardonnay
The creamy garlic yogurt and rich yolk require a wine with buttery depth and bright citrus structure. The wine's density matches the dish's creaminess while the acidity balances the chili butter.
Nutrition per Serving
280
calories
14g
protein
8g
carbs
22g
fat
Member Reviews
How did it turn out?
Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.