Smoky butter, garlicky yogurt, poached eggs – Çılbır, Turkey’s take on poached eggs for breakfast. It’s savoury, creamy and buttery; truly no better breakfast to wake up to.

This dish is traditional made with Turkish yogurt. However, if it’s hard to find where you’re from, Greek yogurt would be a good substitute.

Ingredients

3/4 cup Turkish yogurt
1-2 garlic cloves
1/2 lime or lemon, zest
salt
40g (3-4 tbs) butter
chilli flakes (to taste)
1/2 tbs smoked paprika
2 eggs, poached
dill
sourdough, sliced and toasted

If you cannot find Turkish yogurt, Greek yogurt is a good substitute.

Method

Melt your butter in a small pan and add chilli flakes and smoked paprika over low to medium heat. Toast for 1-2 minutes.

Combine yogurt, garlic, lime zest and salt in a bowl.

Poach your eggs and toast your bread slices. Tip to poaching your eggs: crack your egg into a sieve to remove loose egg whites. Doing so will encourage for a neater, more uniform poached egg when you drop it into the water! In terms of water temperature, you want the water to be hot enough to cook the egg but not boiling as the bubbles will break up your egg whites. So bring your water to a boil then reduce heat so stop it from bubbling and drop in your drained egg.

To serve: spread your garlicky yogurt mixture onto a plate, top with poached eggs, drizzle over the spicy butter and finish with dill and extra salt. Serve with toasted bread slices