Buttery eggs served over a creamy yogurt sauce scented with garlic and dill will instantly brighten up your mornings. A nod to Turkish cilbir, this breakfast is made complete with warm crusty bread.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/3 cups plain Greek yogurt
- 2 small cloves garlic, minced
- 3 tablespoons chopped fresh dill
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons white wine vinegar
- 8 large eggs
- 2 large pinches red pepper flakes
- 2 tablespoons chopped walnuts
- 2 tablespoons unsalted butter
- 1 bunch watercress, tough stems trimmed
- 1 small whole-wheat baguette, split, toasted and cut into pieces
Instructions
- Combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; stir until smooth. Spread the yogurt on 4 plates.
- Bring about 3 inches of water to a boil in a wide pot. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into individual small bowls or ramekins. Carefully lower each egg into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove the poached eggs with a slotted spoon and blot the bottoms dry on a kitchen towel. Divide among the plates. Let the water return to a simmer and repeat with the remaining 4 eggs; add to the plates. Season the eggs with a pinch each of salt and red pepper flakes.
- Toast the walnuts in a small skillet over medium heat, stirring, until golden, about 4 minutes. Stir in a pinch of red pepper flakes, then stir in the butter until melted. Spoon over the eggs.
- Toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt in a medium bowl; divide among the plates. Serve with the bread.
Nutrition Facts
| Calories | 540 |
| Total Fat | 33 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 396 milligrams |
| Sodium | 1003 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 3 grams |
| Sugar | 6 grams |
| Protein | 27 grams |
Reviews
This was my first time poaching eggs and it turned out beautiful. I really love the flavors of this dish, they’re simple, but they all stand out. The walnuts with the butter and red pepper flakes really pull everything together.