Low-Oxalate Cilbir: Turkish Poached Eggs with Creamy Dill Base

Ingredients

• 4 ounce cream cheese block
• 2 tablespoons water
• 0.5 teaspoon granulated garlic
• 0.25 teaspoon salt
• 0.125 teaspoon white pepper
• 1 tablespoon dill
• 2 large eggs
• 1 tablespoon wine vinegar
• 2 tablespoons light olive oil
• 0.5 teaspoon garlic powder
• 0.25 teaspoon dried rubbed sage
• 1 lime wedges

Instructions

1. 1Prepare the Yogurt Base: In a bowl, combine the cream cheese block with a small amount of water to reach a yogurt-like consistency. Season generously with granulated garlic, salt, and white pepper. Add finely chopped dill. Adjust seasoning to taste. The base should be creamy and flavorful.
2. 2Poach the Eggs: Gently crack the eggs into individual ramekins. Bring a pot of water to a simmer. Add a splash of wine vinegar to help the eggs coagulate. Create a gentle whirlpool in the water and carefully slide the eggs into the simmering water. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and gently pat dry with paper towels.
3. 3Prepare the Garlic Oil: In a small saucepan, heat the light olive oil over low heat. Add garlic powder and a pinch of dried rubbed sage. Cook until the garlic is fragrant, being careful not to burn it. Remove from heat.
4. 4Assemble the Dish: Spread the cream cheese mixture evenly onto a plate or shallow bowl. Place the poached eggs on top of the cream cheese. Drizzle generously with the garlic-infused olive oil. Garnish with additional fresh dill and a squeeze of lime juice from the lime wedges.
5. 5Serve immediately.