Description
Çılbır Eggs Benedict Fusion is a delightful breakfast that combines the creamy flavors of yogurt with poached eggs and spiced butter, offering a unique twist on traditional Eggs Benedict.
Ingredients
Scale
- 1 cup plain Greek yogurt
- 1 small garlic clove, finely grated
- 1 tablespoon fresh dill or parsley, chopped
- 1/4 teaspoon sea salt
- 4 large eggs
- 1 tablespoon white vinegar (for poaching water)
- 3 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper (or 1/2 teaspoon smoked paprika plus a pinch of chili flakes)
- 1/2 teaspoon ground cumin
- 2 English muffins, split and lightly toasted
- Fresh herbs (dill, parsley, or chives), for garnish
- Black pepper, to taste
Instructions
- Combine Greek yogurt with grated garlic, chopped herbs, and sea salt in a medium bowl. Spread this mixture evenly over the toasted English muffin halves and set aside.
- Bring a medium saucepan of water to a gentle simmer and add white vinegar. Crack eggs individually into a small bowl, then gently slide them into the simmering water. Poach for 3 to 4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain briefly on paper towels.
- In a small skillet over medium heat, melt unsalted butter. Stir in Aleppo pepper and ground cumin, swirling the pan until the butter foams and the spices become fragrant, approximately 1 minute. Remove from heat.
- Place two muffin halves per plate, top each with a generous dollop of yogurt mixture, then a poached egg. Drizzle the spiced butter over the eggs. Garnish with fresh herbs and freshly ground black pepper. Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching and sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 370mg
Keywords: Cilbir, Eggs Benedict, Fusion, Breakfast, Poached Eggs