Turkish-Style Poached Eggs With Brown Butter Garlic Chips

Step 1

Season 1 cup plain whole-milk Greek yogurt well with kosher salt and stir to combine. Set aside for serving.

Step 2

Heat 1 Tbsp. unsalted butter in a medium skillet over medium. Arrange 2½ cups bite-size pieces country-style bread (from about ¼ loaf) in an even layer in skillet and cook, undisturbed, until golden and crisp, 3–4 minutes. Continue to cook, stirring occasionally, until crisp on all sides, about 2 minutes more. Transfer to a plate.

Step 3

Fill a medium saucepan three-quarters full with water and bring to a bare simmer.

Step 4

Meanwhile, crack 1 of 4 large eggs, room temperature, into a fine-mesh sieve set over a small bowl, letting more liquid part of egg white drain off (this step eliminates the strands of egg white that can form when the egg hits the hot water). Transfer egg to another small bowl. Repeat with a second egg.

Step 5

Gently slide each egg into water in saucepan and cook, stirring occasionally and swirling eggs around in pan, until whites are opaque and set but yolks are still runny, about 2 minutes. Using a slotted spoon, transfer eggs to another plate. Repeat process with remaining 2 eggs.

Step 6

Rinse and wipe out saucepan. Combine 5 garlic cloves, thinly sliced, and remaining 4 Tbsp. unsalted butter in pan and cook over medium heat, swirling pan occasionally, until butter melts, foams, and is just starting to brown and garlic is golden, about 5 minutes. Add 1 tsp. Aleppo-style pepper, ½ tsp. smoked paprika, and a big pinch of salt. Cook, swirling pan often, until spices are fragrant and garlic is golden brown and crisp, about 1 minute. Remove garlicky spiced butter from heat.

Step 7

Divide reserved yogurt between 2 plates and spread into an even layer. Top with bread and poached eggs, dividing evenly. Drizzle garlicky spiced butter over and scatter chopped tender herbs (such as parsley or dill) on top.