* 4 tbsp vinegar * 4 large eggs at room temperature
# For The Butter Sauce
* 2 tbsp butter * 2 tsp Aleppo chile flakes or more to taste * 1 tsp smoked paprika
# Instructions
1. In a bowl, combine Greek yogurt, minced garlic, chopped dill, salt, and pepper. Set it aside. 2. Fill a large saucepan with water and heat until it simmers. After it starts boiling, lower the heat and add the vinegar. 3. Stir the water to create a whirlpool in the center, then gently break an egg into the water. Repeat with each egg. 4. Poach the eggs for 3 minutes, then carefully remove them from the water. 5. For the butter sauce, melt butter in a small saucepan. Add the paprika and Aleppo chile flakes, whisking until evenly mixed. 6. Divide the yogurt mixture between two bowls. Place two poached eggs in each bowl, then drizzle with the butter sauce. 7. Serve immediately with lemon wedges, fresh bread, or crackers on the side.
danceswit_werewolves
Sounds great except for “serve with fresh bread or crackers on the side”. I’ll be trying it for sure since I have soooooo many eggs from my laying hens and I’m always looking for interesting things to do with them.
Instead of bread, maybe avocado chips would do?
deathsythe
I love the idea of this, but I’m curious how the combo of poached eggs and yogurt come together…
3 Comments
# Full Recipe Here: [Turkish Eggs (Çılbır) ](https://www.lowcarbspark.com/turkish-eggs/)
# Ingredients
# For The Yogurt Spread
* 1 1/2 cups Greek yogurt
* 3 cloves garlic minced
* 2 tbsp fresh dill finely chopped
* 1/4 tsp [salt](https://amzn.to/3xxKXFn)
* 1/4 tsp [pepper](https://amzn.to/2MACXc0)
# For The Poached Eggs
* 4 tbsp vinegar
* 4 large eggs at room temperature
# For The Butter Sauce
* 2 tbsp butter
* 2 tsp Aleppo chile flakes or more to taste
* 1 tsp smoked paprika
# Instructions
1. In a bowl, combine Greek yogurt, minced garlic, chopped dill, salt, and pepper. Set it aside.
2. Fill a large saucepan with water and heat until it simmers. After it starts boiling, lower the heat and add the vinegar.
3. Stir the water to create a whirlpool in the center, then gently break an egg into the water. Repeat with each egg.
4. Poach the eggs for 3 minutes, then carefully remove them from the water.
5. For the butter sauce, melt butter in a small saucepan. Add the paprika and Aleppo chile flakes, whisking until evenly mixed.
6. Divide the yogurt mixture between two bowls. Place two poached eggs in each bowl, then drizzle with the butter sauce.
7. Serve immediately with lemon wedges, fresh bread, or crackers on the side.
Sounds great except for “serve with fresh bread or crackers on the side”. I’ll be trying it for sure since I have soooooo many eggs from my laying hens and I’m always looking for interesting things to do with them.
Instead of bread, maybe avocado chips would do?
I love the idea of this, but I’m curious how the combo of poached eggs and yogurt come together…