Poached Eggs with Herbed Yogurt & Spicy Butter

Velvety poached eggs nestled into creamy herbed yogurt, drizzled with smoky chili butter, and served over fresh arugula and toasted sourdough. A bold, balanced breakfast that hits every flavor note.

If you’re craving a brunch that feels both indulgent and vibrant, look no further than this gorgeous plate of poached eggs with herbed yogurt and spicy paprika butter.

Inspired by the classic Turkish dish çılbır, this version adds some modern brunch vibes: peppery arugula, crusty toasted sourdough, and a warm chili butter that’s smoky, spicy, and totally addictive.

Let’s talk textures: you get the silkiness of poached eggs, the cool creaminess of tangy Greek yogurt, and the gentle heat of chili-infused butter—all layered over crisp, earthy greens and a chewy slice of sourdough. It’s complex without being fussy, rich without feeling heavy, and surprisingly easy to make in about 20 minutes.

Whether you're hosting brunch or just making something extra special for yourself, this is a dish that satisfies every sense.

Why This Dish Works

• Flavor layering: tangy yogurt, creamy yolks, and smoky butter in every bite.

• Balanced richness: the herbed yogurt lightens up the richness of the eggs and butter.

• Visual appeal: the contrast of golden butter over bright greens and creamy white yogurt makes this dish beautiful and brunch-ready.

Storage & Prep Tips

• Yogurt mixture can be made a day in advance and kept chilled.

• Poach eggs ahead and reheat gently in warm water for 30 seconds before serving.

• Leftover chili butter? Drizzle it on veggies, rice bowls, or grilled meat!

This dish is proof that a little elegance doesn’t have to mean extra effort. It’s simple, nourishing, and just different enough to feel special. Whether you’re making a solo weekend brunch or feeding a crowd, these poached eggs with herbed yogurt and spicy butter will absolutely steal the show.

Yield: 2 Servings

Print

With ImageWithout Image

Poached Eggs with Herbed Yogurt & Spicy Butter

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Velvety poached eggs nestled into creamy herbed yogurt, drizzled with smoky chili butter, and served over fresh arugula and toasted sourdough. A bold, balanced breakfast that hits every flavor note.

Cook modePrevent screen from turning off

Ingredients

For the Herbed Yogurt

• 1 cup full-fat Greek yogurt
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley or chives, chopped
• 1 clove garlic, grated or finely minced
• 1 tbsp lemon juice
• Salt & black pepper, to taste

For the Spicy Butter

• 2 tbsp unsalted butter
• ½ tsp red chili flakes (Aleppo, urfa, or regular)
• ¼ tsp smoked paprika
• Optional: pinch of cumin or sumac for extra depth

For the Eggs & Assembly

• 4 large eggs
• 1 tbsp white vinegar (for poaching)
• 2 slices sourdough bread, toasted
• 1 cup arugula (lightly dressed or plain)
• Extra herbs or lemon zest for garnish (optional)

Instructions

1. In a bowl, mix Greek yogurt with lemon juice, herbs, garlic, salt, and pepper. Taste and adjust seasoning. Set aside or chill until ready to serve.
2. Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add vinegar.
3. Crack eggs into small ramekins or bowls.
4. Use a spoon to swirl the water and gently slide in each egg, one at a time. Cook for 3–4 minutes, until whites are set and yolks are still soft.
5. Use a slotted spoon to remove and gently blot dry on a paper towel.
6. In a small pan, melt butter over medium heat. Add chili flakes and smoked paprika. Let it sizzle for 30 seconds until fragrant. Remove from heat. (Be careful not to burn the butter.)
7. Place a bed of arugula on each toasted sourdough slice. Spread or dollop with herbed yogurt. Top with 2 poached eggs per serving.
8. Drizzle generously with the warm chili butter. Garnish with extra herbs, lemon zest, or a pinch more chili flakes if desired.

Notes

Serving Tips

• Best served immediately while eggs and butter are warm.
• Add a little avocado or a handful of cherry tomatoes for extra color and texture.
• Want it heartier? Add crispy chickpeas, sautéed mushrooms, or a sprinkle of feta.

Nutrition Facts

Calories

491

Carbs

40 g

Cholesterol

408 mg

Fat

23 g

Fiber

2 g

Net carbs

38 g

Protein

30 g

Sat. Fat

11 g

Sodium

675 mg

Sugar

7 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.