Name: Turkish-Style Poached Eggs With Brown Butter Garlic Chips
Yield: 2 servings
Ingredients: 1 cup plain whole-milk Greek yogurt; Kosher salt; 5 Tbsp. unsalted butter, divided; 2½ cups bite-size pieces country-style bread; 4 large eggs, room temperature; 5 garlic cloves, thinly sliced; 1 tsp. Aleppo-style pepper; ½ tsp. smoked paprika; Chopped tender herbs (such as parsley or dill; for serving)

Sourdough toast points on a bed of yogurt with garlic chips chili oil poached eggs and fresh herbs.

Photograph by Isa Zapata. Food Styling by Susan Ottaviano. Prop Styling by Maeve Sheridan

Inspired by cilbir, Turkish poached eggs on a bed of creamy yogurt, this dish is a garlic lover’s dream. Typically, raw garlic is grated directly into the yogurt, but in this version we fry thinly sliced garlic in the spiced brown butter that gets drizzled over the entire dish. The resulting crunchy, golden brown garlic chips and the crisped-up torn bread lend textural balance to the soft eggs. Use the bread to sop up every last bit of runny yolk and creamy yogurt—it’s your side of toast built right in! —Mehreen Karim

If this is your first time dropping eggs into simmering water, our guide to poaching eggs can help take out the intimidation factor. Click here for more of our favorite brunch recipes.