Turkish Poached Eggs with Yogurt and Spicy Sage Butter

Transform your breakfast or brunch routine with Turkish Poached Eggs with Yogurt and Spicy Sage Butter—a dish that brings bold flavors to your table. This traditional recipe, inspired by the classic Turkish dish Çılbır, features velvety poached eggs nestled atop a creamy garlic-infused Greek yogurt base. The star of the dish is the fragrant sage butter, rich with golden-brown butter, crispy sage leaves, and a kick of red pepper flakes. Served with warm, crusty bread for scooping up every luxurious bite, this recipe is as comforting as it is flavorful. Ready in just 25 minutes, it's a showstopping fusion of textures and tastes, perfect for impressing guests or indulging in an elevated weekday meal.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 1 cup Greek yogurt
• 1 clove Garlic clove
• 4 large Eggs
• 2 tablespoons White vinegar
• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 6 leaves Fresh sage leaves
• 0.5 teaspoon Red pepper flakes
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh dill or parsley (optional, for garnish)
• 4 slices Crusty bread

Directions

Step 1

In a small bowl, combine the Greek yogurt with the minced garlic and salt. Mix well and set aside at room temperature.

Step 2

Fill a medium saucepan or deep skillet with about 3 inches of water and bring to a gentle simmer over medium heat. Add the vinegar to the water to help the eggs set more easily.

Step 3

Crack each egg into a small cup or ramekin. Gently slide the eggs, one at a time, into the simmering water. Let them cook for 3-4 minutes for a runny yolk or slightly longer for a firmer yolk. Once cooked, remove the eggs with a slotted spoon and place them on a paper towel-lined plate to drain.

Step 4

While the eggs are cooking, prepare the sage butter. In a small saucepan, melt the butter over medium heat. Add the olive oil to prevent the butter from burning. Once the butter begins to foam, add the fresh sage leaves and cook until crispy, about 1-2 minutes.

Step 5

Stir in the red pepper flakes and remove the pan from heat. The butter should be golden brown and fragrant.

Step 6

To plate, spread an even layer of the garlic yogurt onto two serving plates or shallow bowls. Top each plate with two poached eggs.

Step 7

Drizzle the hot sage butter over the eggs, allowing the butter and spices to pool onto the yogurt.

Step 8

Sprinkle with a pinch of black pepper and garnish with fresh dill or parsley, if desired.

Step 9

Serve immediately with warm slices of crusty bread for dipping.

Nutrition Facts

Serving size	(764.1g)

Amount per serving	% Daily Value*
Calories	1500.2

Total Fat 78.7g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 844.9mg	0%
Sodium 2713.2mg	0%
Total Carbohydrate 126.4g	0%
Dietary Fiber 5.6g	0%
Total Sugars 11.2g
Protein 62.1g	0%

Vitamin D 164IU	0%
Calcium 413.0mg	0%
Iron 10.9mg	0%
Potassium 829.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 17.0%

Carbs: 34.6%