Description
A creamy, bright, and easy-to-make breakfast that fuses Turkish çılbır with classic eggs Benedict, featuring poached eggs on toasted English muffins and tangy yogurt.
Ingredients
Scale
- 4 eggs
- 2 English muffins
- 2 tablespoons vinegar
- 2 tablespoons butter
- 2 teaspoons paprika
- 2 tablespoons Greek yogurt
- Salt and pepper to taste
- Fresh herbs (e.g., dill or parsley) for garnish
Instructions
- Poach the eggs: Fill a pot with water and add the vinegar. Heat until it reaches a gentle simmer. Crack each egg into a small bowl, then slide one egg at a time gently into the simmering water.
- Prepare the yogurt sauce: In a small bowl, stir together the Greek yogurt, paprika, a pinch of salt, and black pepper. Adjust seasoning as desired.
- Toast the English muffins: Cut the muffins in half and toast them until golden brown. Brush melted butter lightly over the warm muffins if desired.
- Assemble: Spread a spoonful of the paprika yogurt sauce on each toasted muffin half. Use a slotted spoon to lift the poached eggs from the water and place one egg on each muffin half. Season with extra salt and pepper, sprinkle with fresh herbs, and serve warm.
Notes
Store yogurt sauce in an airtight container in the fridge for up to 3 days. Toasted muffins are best used the same day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching and Toasting
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 11g
- Cholesterol: 210mg