# What You'll Need:
→ Yogurt Base
01 - 1 cup plain Greek yogurt (240 g)
02 - 1 small garlic clove, finely grated
03 - 1 tbsp fresh dill or parsley, chopped
04 - 1/4 tsp sea salt
→ Eggs
05 - 4 large eggs
06 - 1 tbsp white vinegar (for poaching water)
→ Spiced Butter
07 - 3 tbsp unsalted butter (45 g)
08 - 1 tsp Aleppo pepper or 1/2 tsp smoked paprika plus pinch of chili flakes
09 - 1/2 tsp ground cumin
→ Assembly
10 - 2 English muffins, split and lightly toasted
11 - Fresh herbs (dill, parsley, or chives) for garnish
12 - Black pepper, to taste
# How To Make It:
01 - Combine Greek yogurt, grated garlic, chopped herbs, and sea salt in a bowl. Spread mixture evenly over the toasted sides of each English muffin half and set aside.
02 - Bring water to a gentle simmer in a medium saucepan, add white vinegar. Crack each egg into a small bowl then slide gently into the simmering water. Poach for 3 to 4 minutes until whites are set and yolks remain soft. Remove with slotted spoon and drain briefly on paper towels.
03 - Melt unsalted butter in a small skillet over medium heat. Stir in Aleppo pepper and ground cumin. Cook until butter is foaming and fragrant, approximately 1 minute, then remove from heat.
04 - Arrange two toasted English muffin halves per plate. Spoon a generous dollop of yogurt mixture on each, then top with a poached egg. Drizzle spiced butter over the eggs, garnish with fresh herbs and black pepper. Serve immediately.
