Çılbır: Turkish Poached Eggs
Garlic Dill Yoghurt:
1 cup unsweetened Greek yogurt
1 clove garlic, minced
Zest of ½ lemon
2 Tbsp finely chopped fresh dill
4 Tbsp Lewis Road Creamery butter
1 Tbsp olive oil
1 Tbsp dukkha
¾ tsp smoked paprika
4 large fresh eggs
1 Tbsp white vinegar
Combine Greek yogurt, lemon zest, garlic and dill together in a bowl with ½ tsp salt. Set aside.
Melt the butter in a small pot on medium heat and cook until foamy. Add olive oil, dukkha, chilli flakes and paprika. Let it bubble for about 10 seconds, then remove from heat.
Crack eggs into a small bowl. Fill a large pot with water and place on medium-high heat. When the water is just simmering, add vinegar. Gently slide the eggs one by one into the water. Reduce heat to low, making sure the water isn’t boiling. Cook for 2-3 minutes, until the whites are set and yolks are runny. Using a slotted spoon, remove the poached eggs from the water and place them on a plate. Season lightly with salt.
Serve yoghurt topped with eggs and spiced butter sauce. Garnish with fresh dill or mint. Serve with keto toast, if desired.