Low Oxalate Turkish Eggs (Cilbir) with Cream Cheese

Ingredients

• 4 oz cream cheese block
• 2 tablespoons water
• 0.25 teaspoon granulated garlic
• 0.125 teaspoon salt
• 0.0625 teaspoon white pepper
• 1 tablespoon dill
• 2 eggs
• 0.5 teaspoon wine vinegar
• 2 tablespoons light olive oil
• 0.25 teaspoon garlic powder
• 0.125 teaspoon dried rubbed sage
• 2 lime wedges

Instructions

1. 1Prepare the Cream Cheese Base: In a bowl, combine the cream cheese block with water to reach a yogurt-like consistency. Season 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 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 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.