Turkish Egg Toast
A bold and savory toast inspired by Turkish cilbir featuring garlicky yogurt, poached eggs, and a sizzling chili butter. This dish transforms simple ingredients into a deeply satisfying breakfast or brunch.
Crusty toast topped with garlic yogurt and poached eggs finished with spiced chili butter.
Nutrition per serving
Ingredients
base
sauce
protein
chili butter
garnish
Instructions
Make the Garlic Yogurt
In a small bowl combine the Greek yogurt with minced garlic and a pinch of salt. Stir well and let it sit at room temperature while you prepare the rest of the dish so the flavors can meld together.
Toast the Bread
Toast the sourdough slices in a toaster or under the broiler until deeply golden and crisp. The bread needs to be sturdy enough to support the yogurt and eggs without becoming immediately soggy.
Poach the Eggs
Bring a wide saucepan of water to a gentle simmer and add a splash of white vinegar. Create a gentle swirl and carefully slide in the eggs one at a time. Poach until the whites are set but the yolks remain runny.
Make the Chili Butter
In a small pan melt the butter over medium heat until it just starts to foam. Add the Aleppo pepper and smoked paprika and swirl constantly for about 30 seconds until fragrant and the butter turns a deep red orange color.
Assemble and Serve
Spread a generous layer of garlic yogurt onto each toast. Place a poached egg on top of the yogurt and immediately spoon the hot chili butter over the egg. Finish with fresh dill or parsley and a pinch of flaky salt.
Substitutions
Common mistakes
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