Silky garlic and herb Greek yogurt base topped with warm poached eggs, infused warm Aleppo pepper butter, and fresh dill.
Ingredients
4 pasture-raised eggs
1 cup thick Greek yogurt (room temperature)
1 small garlic clove (finely grated)
3 tbsp unsalted butter
1 tsp Aleppo pepper flakes or smoked paprika
Fresh dill and warm crusty sourdough bread
Instructions
Mix Greek yogurt with grated garlic, sea salt, and half the fresh dill. Spread into shallow serving bowls.
Melt butter in a small pan until foaming; stir in Aleppo pepper flakes until fragrant and remove from heat.
Poach eggs in simmering water with vinegar for 3 minutes until yolks remain runny.
Place poached eggs gently over the garlic yogurt.
Drizzle warm spiced chili butter all over and serve with crusty bread.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Mix Greek yogurt with grated garlic, sea salt, and half the fresh dill. Spread into shallow serving bowls.
Melt butter in a small pan until foaming; stir in Aleppo pepper flakes until fragrant and remove from heat.
Poach eggs in simmering water with vinegar for 3 minutes until yolks remain runny.
Place poached eggs gently over the garlic yogurt.
Drizzle warm spiced chili butter all over and serve with crusty bread.
