If you’re on #teamsavorybreakfast (like I am), this meal will be right up your alley. It’s a riff on the Turkish dish cilbir: A simple poached egg perches onto a swoop of garlic-infused yogurt and gets a finishing drizzle of chile butter. If you’re not quite up to raw garlic in the morning, you could use minced roasted garlic or a little garlic powder instead. Here, we call for green beans, with the idea that they’d be left over from the previous night’s dinner. Any leftover veggie would work.
1 tablespoon white vinegar
1 large egg
1/2 cup 2% plain Greek yogurt
1/8 teaspoon kosher salt, divided
1/2 small garlic clove, grated on a Microplane
1 teaspoon butter
1/2 teaspoon Aleppo pepper or 1/4 tsp. chipotle chile powder or ancho chile powder
1 1/2 ounces whole-wheat bread, toasted
1 cup steamed green beans tossed with 1/4 tsp. canola or avocado oil
Added sugars 0g
Calcium 26% DV
Potassium 9% DV
How to Make It
Bring a small saucepan filled halfway full of water to a simmer; add vinegar. Crack egg into a ramekin or custard cup; gently slide egg into water. Simmer 3 minutes or until desired degree of doneness. Remove from water with a slotted spoon; drain on a paper towel.
While egg poaches, combine yogurt, a dash of salt, and garlic, stirring well. Heat butter in a small microwave-safe bowl on HIGH for 30 seconds or until melted; stir in pepper.
Spread yogurt mixture onto a plate; top with egg, and drizzle with chile butter. Sprinkle with remaining dash of salt. Serve with toast and green beans.
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