Turkish Style Poached Eggs

Brunch this weekend is inspired by my family's visit to Istanbul in 2013.  These Turkish style poached eggs will be a favorite breakfast once you try it!

I will never forget the tastes and smells of Istanbul.  The Grand Bazaar is the one of the largest and oldest covered markets in the world, and it has an abundance of exotic spices and dried goods on display.  The city has over one thousand years of history, and the cuisine reflects this.  One dish that comes to mind is Turkish eggs, which are also called Cilbir.

How to Prepare Turkish Style Poached Eggs

While the full recipe instructions are available below, here are some tips to prepare the best Turkish eggs.

• Greek yogurt: since you do not want the flavors of the yogurt to interfere with the rest of the dish, you need to use plain Greek yogurt.  I generally prefer to use 0% fat Greek yogurt, as it helps to reduce the calorie count of my meals.  In this recipe, you will add garlic to the Greek yogurt.  I recommend either mincing the garlic fine, or crushing it in a garlic press.
• Eggs: while you can prepare your eggs for this breakfast any way you like, I strongly recommend using poached eggs.  Use my method for the perfect poached egg to make the best of this meal!
• Butter: the preparation of the butter is the most important part of this recipe.  You will add the spices to the butter, which is what gives the eggs their unique flavor.  You will melt the butter in a small saucepan and add the spices.  As soon as the butter begins to brown, remove it from the stove and pour over the eggs.

I recommend serving this meal with a toasted slice of crusty bread, and use it to dip into the egg yolks, yogurt, and butter mixture.  There is no need to butter the toast, since the butter in the dish will give the bread the perfect flavor.

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