Turkish Eggs with Yogurt, Chili Butter, and Toasted Bread

Cooking time: 00:30

• Mix the yogurt and garlic, season with salt, and set aside for later. Fill a medium-sized saucepan three-quarters full with water and bring to a simmer. Meanwhile, crack the eggs individually into a medium-sized bowl filled halfway with lukewarm water and white wine vinegar (this step helps to firm up the outer layer of the egg white, making poaching the eggs much easier).
• Soak for about 10 minutes. Using a slotted spoon, gently slide each egg into the simmering water. Cook until the egg white is opaque and firm, but the yolk is still runny, about 2 to 3 minutes. Lift out with a slotted spoon and drain on kitchen paper. Melt 1 tablespoon of butter in a pan over medium heat.
• Arrange the bread pieces evenly in the pan and fry undisturbed until they are golden brown and crispy, 3 to 4 minutes. Flip and crisp on the other side for about 2 minutes. Transfer to a plate. Add the remaining butter to the pan and let it brown. Turn off the heat, stir in the olive oil, and then add the Aleppo pepper and a pinch of salt.
• To serve, distribute the yogurt into 4 shallow bowls. Place a poached egg on each and drizzle with the hot, peppery brown butter. Sprinkle the chopped herbs on top and serve with the warm, fried butter croutons.

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