- 8 eggs
- 2 1/ 2 cups plain Greek yogurt
- 2 cloves, finely chopped
- 2 tablespoons olive oil
- 1/ 2 cup unsalted butter
- 2 teaspoons Aleppo pepper
- 2 tablespoons fresh dill, chopped plus more for garnish
- 1 teaspoon fine sea salt
- Handful parsley, for garnish
- 2 heaping tablespoons white vinegar
In a medium bowl, mix the yogurt, garlic, olive oil, fine sea salt and dill. Reserve. If your yogurt is cold, you can warm it a bit in a bain-marie.
Break one egg at the time in a fine mesh metal strainer. This will allow the most watery portion of the egg white to drip down. Once this is done, put the eggs in separate small bowls.
In a medium sauce pan, heat the water until small bubbles are rising. Don’t boil the water. Add a drop of white vinegar. Stir the water to create a little whirlpool. Put one egg at the time in the middle of the whirlpool. Cook about 3 minutes, until the egg white is set. Don’t over cook. Remove the eggs with a slotted spoon.
Meanwhile, in a small skillet with a thick bottom, melt the butter and cook at medium-low until you get a light-brown hue. At one point, you will get some deposit in the bottom of the skillet. This is normal but be careful not to burn those. Using a fine mesh metal strainer, pour the brown butter in a small bowl. Add the Aleppo pepper.
Separate the yogurt mixture in two plates and drop two eggs in each plate. Pour the brown butter with the Aleppo pepper over the eggs and yogurt. Add fresh dill and fresh parsley to garnish.