Turkish Breakfast

01Method

1. 1

   Mix the yogurt with the grated garlic and finely chopped dill. Season with salt and pepper. Cover the bowl with plastic wrap and let it rest in the fridge for at least an hour.

2. 2

   Melt the butter in a small saucepan over low heat, stirring occasionally. Let it bubble until it turns golden brown and smells nutty (15–20 minutes). Remove from the heat immediately and strain through a paper coffee filter into a heatproof container. Stir the olive oil and chili flakes into the clarified butter and keep warm.

3. 3

   Bring a wide saucepan of water to a boil, add the vinegar, then reduce the heat to a gentle simmer. Crack each egg into a small cup beforehand. Stir the water to create a gentle whirlpool and slide one egg into the center. Cook for 3–4 minutes, then lift out with a slotted spoon and drain on paper towels. Repeat with the remaining eggs. If the eggs cool down, briefly reheat them in hot water.

4. 4

   For each serving, spoon a generous dollop of the seasoned yogurt onto a plate, top with two poached eggs, drizzle with the chili butter, and garnish with fresh dill sprigs. Serve with toasted white bread.