Turkish Eggs (Cilbir) with Garlic Dill Yogurt

Ingredients

• 1 cup cream cheese block
• 0.25 tsp granulated garlic
• 1 pinch salt
• 1 dash white pepper
• 1 tbsp dill
• 1 tsp wine vinegar
• 2 large eggs
• 2 tbsp light olive oil
• 1 pinch dried rubbed sage
• 0.125 tsp granulated garlic

Instructions

1. 1In a bowl, combine 1 cup of cream cheese block with 0.25 teaspoon of granulated garlic. Add a pinch of salt and a dash of white pepper. Mix well until smooth and creamy. Stir in 1 tablespoon of chopped fresh dill.
2. 2Fill a saucepan with about 2-3 inches of water and bring to a simmer. Add 1 teaspoon of wine vinegar to help the eggs coagulate. Crack 2 large eggs into separate small bowls. Create a gentle whirlpool in the simmering water using a spoon. Gently slide each egg into the simmering water. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to carefully remove the poached eggs and place them on a paper towel-lined plate to drain excess water.
3. 3In a small saucepan, heat 2 tablespoons of light olive oil over low heat. Add a pinch of dried rubbed sage (optional) and 0.125 teaspoon of granulated garlic, stirring until fragrant (about 30 seconds). Be careful not to burn the garlic. Remove from heat.
4. 4Spread the garlic-dill yogurt mixture evenly onto a plate or shallow bowl. Gently place the poached eggs on top of the yogurt. Drizzle the warm olive oil mixture over the eggs and yogurt. Garnish with additional fresh dill, if desired. A sprinkle of white pepper can be added for extra flavor.
5. 5Serve immediately. This dish is best enjoyed warm, with the runny egg yolk mixing with the creamy yogurt and flavorful olive oil.