Turkish-Style Poached Eggs With Brown Butter Garlic Chips

Step 1

Season1 cup plain whole-milk Greek yogurtwell withkosher saltand stir to combine. Set aside for serving.

Step 2

Heat1 Tbsp. unsalted butterin a medium skillet over medium. Arrange2½ 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, crack1 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. Combine5 garlic cloves, thinly sliced, and remaining4 Tbsp. unsalted butterin 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. Add1 tsp. Aleppo-style pepper, ½ tsp. smoked paprika, and a bigpinch 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 scatterchopped tender herbs (such as parsley or dill)on top.