Any Breakfast Lover Needs to Know How to Make This

Ingredients

• 1 cup Greek Yogurt (full‑fat, plain)
• 2 cloves Garlic (finely grated)
• to taste Salt (coarse sea salt preferred)
• to taste Black Pepper (freshly cracked)
• 2 tablespoons Fresh Dill (finely minced; stems can be used if tender)
• 0.25 cup Olive Oil (extra‑virgin, for dill oil and brushing bread)
• 6 tablespoons Unsalted Butter (cut into cubes; can substitute with olive oil but butter is traditional)
• 2 teaspoons Aleppo Pepper (also called Halaby pepper; mild fruity heat)
• 1 teaspoon Paprika (sweet or smoked)
• 0.5 teaspoon Cumin (optional, for extra depth)
• 2 Large Eggs (room temperature or chilled; any quality works)
• 2 tablespoons White Vinegar (optional, helps egg whites set)
• 4 slices Artisan Bread (any crusty bread; Turkish pide or sourdough work well)
• 6 cloves Garlic Confit (slow‑roasted in olive oil until soft and caramelized)
• 1 tablespoon Fresh Mint (finely minced, optional garnish)

Instructions

1. Prepare the Garlicky Yogurt Base

   In a mixing bowl combine 1 cup Greek yogurt, the 2 finely grated garlic cloves, a pinch of salt, and freshly cracked black pepper. Stir until smooth.

   Time: PT5M

2. Add Fresh Dill and Olive Oil

   Stir in 2 tbsp minced fresh dill, then drizzle 1/4 cup extra‑virgin olive oil. Mix until the oil is fully incorporated, creating a bright green dill‑oil swirl.

   Time: PT2M

3. Make the Aleppo Pepper Butter Sauce

   Place the sauté pan over low‑medium heat. Add 6 tbsp unsalted butter and melt gently. Once melted, whisk in 2 tsp Aleppo pepper, 1 tsp paprika, and optional ½ tsp cumin. Season with a pinch of salt, then remove from heat.

   Time: PT3M

4. Poach the Eggs – Vortex Method

   Fill a medium pot with water about 75% full and bring to a gentle simmer (small bubbles). Add 2 tbsp white vinegar (optional). Using a spoon, stir the water vigorously to create a vortex, then slip one cracked egg (pre‑checked for shells) into the center. Cook 90‑120 seconds for over‑easy, then remove with a slotted spoon and set on a paper towel.

   Time: PT5M

   Temperature: 90°C

5. Optional: Separate Whites Method for Multiple Eggs

   Crack each egg into a small bowl, let sit 20‑30 seconds so watery whites rise. Gently slide the egg directly into the simmering water (no vortex needed). This method allows several eggs at once.

   Time: PT2M

   Temperature: 90°C

6. Prepare Garlic‑Confit Bread

   Slice the artisan bread into 4 pieces. Brush each slice with a little garlic‑confit oil (use the oil from the roasted garlic cloves). Place on a baking sheet and broil on high (≈500°F) until golden and crisp, about 3 minutes.

   Time: PT5M

   Temperature: 500°F

7. Plate the Dish

   On a serving plate, spread an oversized dollop of the garlicky yogurt into a circle. Drizzle a little dill‑oil over the yogurt. Place the poached eggs on top, season with a pinch of salt and pepper, then spoon the warm Aleppo pepper butter sauce around the eggs. Garnish with minced fresh mint (or extra dill) and serve with the hot garlic‑confit bread.

   Time: PT3M

Nutrition Facts

Calories

380

Protein

16 g

Carbohydrates

21 g

Fat

34 g

Fiber

2 g

Ingredient Substitutions

• Instead of Greek Yogurt: regular plain yogurt (drained through a cheesecloth), labneh
• Instead of Garlic: garlic paste, garlic powder (1/2 tsp)
• Instead of Salt: kosher salt, fine table salt
• Instead of Black Pepper: white pepper
• Instead of Fresh Dill: dry dill (1 tsp), parsley
• Instead of Olive Oil: vegetable oil, avocado oil
• Instead of Unsalted Butter: olive oil (4 tbsp), ghee
• Instead of Aleppo Pepper: crushed red pepper flakes (1 tsp), smoked paprika + a pinch of cayenne
• Instead of Paprika: smoked paprika, regular paprika
• Instead of Cumin: ground coriander (0.5 tsp)
• Instead of Large Eggs: free‑range eggs
• Instead of White Vinegar: lemon juice (1 tbsp), apple cider vinegar (1 tbsp)
• Instead of Artisan Bread: baguette slices, ciabatta
• Instead of Garlic Confit: roasted garlic paste, garlic-infused olive oil
• Instead of Fresh Mint: fresh parsley

Equipment Needed

• Mixing Bowl
• Small Bowl
• Spoon
• Fine Mesh Sieve (optional)
• Medium‑sized Sauté Pan
• Medium‑sized Pot
• Slotted Spoon or Small Strainer
• Paper Towels
• Baking Sheet (optional)
• Broiler (or oven set to high heat)
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Mixing the yogurt with garlic, dill, and olive oil to achieve a smooth, flavorful base.
• Creating a vortex in the simmering water for a perfectly wrapped poached egg.
• Melt butter slowly and incorporate Aleppo pepper without browning.
• Broiling the garlic‑confit bread just until golden to avoid burning.

Chef Tips from the Video

• For an extra tang, stir a teaspoon of lemon juice into the yogurt base just before serving.
• If you can’t find Aleppo pepper, use a blend of smoked paprika and a pinch of cayenne for similar flavor.
• Use room‑temperature eggs for more consistent poaching.

Troubleshooting

Storage

Refrigerator: Yogurt base and butter sauce keep up to 2 days in airtight containers; reheat butter sauce gently before serving.

Freezer: Do not freeze the butter sauce or poached eggs; bread can be frozen for up to 1 month.

Room temperature: Bread is best served fresh; store at room temperature for up to 1 day.

Make-Ahead Tips

• Prepare the garlicky yogurt and dill‑oil mixture up to 24 hours ahead; store chilled.
• The Aleppo pepper butter sauce can be made ahead and reheated gently over low heat.
• Garlic confit can be batch‑made and stored in olive oil for up to a week.

Frequently Asked Questions