Low Oxalate Turkish Egg Breakfast (Cilbir)

Ingredients

• 2 large eggs
• 4 oz cream cheese block
• 2 tbsp dill
• 3 tbsp light olive oil
• 1 tsp granulated garlic
• 0.5 tsp garlic powder
• 0.25 tsp white pepper
• 0.5 tsp sea salt
• 2 lime wedges
• 1 tbsp wine vinegar
• 0.25 tsp dried rubbed sage
• 0.25 cup water

Instructions

1. 1In a bowl, combine the cream cheese block with a small amount of water (approx. 1/4 cup) to reach a yogurt-like consistency. Season generously with granulated garlic, 1/4 tsp sea salt, and white pepper. Add finely chopped dill. Adjust seasoning to taste. The base should be creamy and flavorful.
2. 2Gently 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. 3In 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. 4Spread 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.