Ingredients
Eggs
Yogurt Spread
Butter mixture
Directions
- 1
Make the yogurt spread. In a bowl combine room temp Greek yogurt, dill, grated garlic, cayenne pepper, and salt. Mix well to combine. If you’re adding fresh lemon juice, add now too and mix to combine.
- 2
Make the butter mixture. Melt butter in a saucepan over medium heat. When butter begins to burst, add Aleppo/dried chili flakes, paprika, and cumin. Stir to combine. Turn heat off and let the spices infuse.
- 3
Poach the eggs. In a large pot bring water to a boil. When water begins to boil, reduce heat to medium-low and add vinegar. Keep water at a gentle simmer. Crack an egg into a small bowl. Stir the water to create a vortex and carefully pour the egg into the middle of the vortex. Set a timer for 3 minutes. Once the egg is done, use a slotted spoon to remove it from the water. Dab egg with a paper towel to remove excess moisture.
- 4
Assemble the plate! Use the back of a spoon to spread yogurt mixture onto serving plates. Drizzle olive oil on top. Add 2 poached eggs per plate. Drizzle butter mixture over each egg (about two tablespoons per plate). Sprinkle sea salt on top of each egg. Garnish with extra fresh dill and serve with a slice of toasted sourdough. Enjoy!
