Save to Pinterest The first time I made this was on a Sunday morning when I had friends visiting from Istanbul, and I wanted to impress them with something that honored their food while staying true to my American brunch traditions. As I whisked the garlicky yogurt, I remembered my friend Ayşe describing çılbır so vividly—the creamy tang, the way the egg yolk breaks into that warm base—that I couldn't help but imagine how it would feel on a proper English muffin with that glossy spiced butter. It became less about fusion and more about a conversation between two kitchens, both wanting to be heard.
I've made this several times now for people who normally skip breakfast, and watching their faces when they taste that contrast—the cool, tangy yogurt, the runny yolk, the toasted crunch—feels like a small victory. There's something about eggs and butter and herbs that makes people slow down and actually sit at the table instead of eating standing up at the counter.
Ingredients
- Greek yogurt: The foundation that holds everything together; use full-fat for richness and avoid anything overly sour.
- Garlic clove: Finely grated (not minced) so it distributes evenly and doesn't overpower the gentle yogurt.
- Fresh dill or parsley: The brightness that ties Turkish and American traditions together; fresh always makes a difference here.
- Sea salt: A light hand is key; the butter will add more seasoning as it comes together.
- Large eggs: Room temperature eggs poach more gently and cook more evenly than cold ones.
- White vinegar: Helps the egg whites set without changing the flavor of the final dish.
- Unsalted butter: So you control the salt and the spices shine through without competing.
- Aleppo pepper: The soul of this dish—fruity and warm with just a whisper of heat; smoked paprika works if you can't find it.
- Ground cumin: Adds earthiness and depth that echoes the Turkish side of things.
- English muffins: The textured base that catches the yogurt and butter and yolk beautifully.
- Fresh herbs for garnish: A final flourish that keeps each bite interesting.
Instructions
- Make the yogurt base:
- Mix Greek yogurt with finely grated garlic, chopped herbs, and salt in a bowl until it's creamy and fragrant. Spread it generously over your toasted English muffin halves—don't be shy, this is where half the magic happens.
- Bring water to a gentle simmer:
- Fill a medium saucepan with water and let it come to a rolling simmer with vinegar added. The water shouldn't be a violent boil; you want a quiet, gentle poach where the egg whites set slowly.
- Poach the eggs:
- Crack each egg into a small bowl first, then slide it gently into the water. Let it sit for 3 to 4 minutes, watching until the whites turn opaque but the yolk jiggles slightly when you nudge it with your spoon. Lift each one out with a slotted spoon and let it rest briefly on a paper towel to drain.
- Infuse the butter:
- Melt unsalted butter in a small skillet over medium heat, then add Aleppo pepper and cumin. Swirl and listen for the sizzle and smell the warm spices wake up—this should take about a minute. Remove from heat before the butter browns.
- Assemble and serve:
- Place your yogurt-topped muffin halves on a warm plate, crown each with a poached egg, then drizzle that spiced butter over the top. A handful of fresh herbs and a crack of black pepper, and you're done.
Save to Pinterest I remember one morning when everything went perfectly—the eggs poached in exactly three minutes, the butter smelled like a spice market, and my partner took a bite and closed their eyes. That's when I knew this recipe had crossed over from clever idea to something real.
The Poaching Technique That Changes Everything
Poaching eggs scared me for years until I realized the secret is gentleness and patience, not temperature or technique tricks. The water should barely bubble—think of it as a warm bath rather than a boiling cauldron. Cracking your egg into a small bowl first gives you a moment to pause and position it carefully, which prevents the whites from scattering across the pan. Once it hits the water, you literally just wait and watch; there's an almost meditative quality to it.
Why the Yogurt-and-Butter Combination Works
Yogurt and butter seem like opposites—one cool and tangy, one warm and rich—but on the same plate they become something greater than either alone. The yogurt cools and anchors the richness of the butter, while the butter warms the yogurt and carries the spices into every bite. This is why the proportions matter and why you can't just melt butter over plain yogurt; the spices are what make them speak to each other.
Making It Your Own
Once you understand how this comes together, you'll start seeing variations everywhere. Some mornings I add a handful of sautéed spinach under the egg, other times crispy bacon or prosciutto. The core—poached egg, garlicky yogurt, spiced butter—is strong enough to hold whatever you want to add.
- If you can't find Aleppo pepper, smoked paprika mixed with a tiny pinch of chili flakes comes surprisingly close.
- Toasted sourdough or a thick slice of good bread works just as well as English muffins if that's what you have.
- Make the yogurt mixture the night before and just reheat it gently in the morning for an even faster brunch.
Save to Pinterest This dish feels fancy but tastes honest, which is exactly why it's become my go-to when I want to slow down and cook something that feels like care. Serve it warm, enjoy it slowly, and let the flavors do what they do best.
Common Recipe Questions
- → How do I poach eggs perfectly for this dish?
Bring water to a gentle simmer with added vinegar to help coagulate the whites. Slide eggs gently into water and cook for 3–4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain.
- → What gives the spiced butter its flavor?
The butter is melted and infused with Aleppo pepper and ground cumin, creating a warm and slightly smoky aroma that complements the creamy yogurt base.
- → Can I substitute fresh herbs in the dish?
Yes, fresh dill, parsley, or chives can be used interchangeably to garnish and flavor the yogurt spread according to your preference.
- → How can I make this suitable for gluten-free diets?
Replace English muffins with gluten-free alternatives or toasted gluten-free bread to maintain texture without gluten.
- → What type of yogurt works best for the base?
Plain Greek yogurt is ideal due to its thick, creamy texture and tanginess, holding flavors of garlic and herbs well.