Ingredients

Yogurt Base:

• 2 cups whole milk Greek yogurt

• 1 small garlic clove, finely grated

• 1/2 tsp kosher salt

• 1 tbsp extra virgin olive oil

Aleppo Brown Butter:

• 6 tbsp unsalted butter

• 1 tbsp Aleppo Chili Flakes

• Pinch kosher salt

To finish:

• Fresh dill, finely chopped

• Fresh mint, finely chopped (optional)

• Fleur de Sel or flaky sea salt

• Fresh cracked black pepper

• Toasted sourdough

4 large eggs

*Click on the spice(s) for more suggested uses

Directions

• Combine yogurt, garlic, salt, and olive oil. Allow to come to room temperature. Spread into shallow serving bowls.

• Bring a saucepan of water to a gentle simmer. Poach eggs for 3–4 minutes until whites are set and yolks remain soft.

• Brown the butter over medium heat until nutty and golden. Remove from heat and stir in Aleppo chili flakes and a pinch of salt.

• Spoon yogurt into bowls and nestle poached eggs on top.

• Generously drizzle with Aleppo brown butter.

• Finish with dill, mint (if using), Fleur de Sel, and cracked black pepper. Serve immediately with toasted sourdough.

  Yield: 4 servings