Active Time
5 Mins
Total Time
6 Mins
Yield
Serves 1

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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