Breakfast Mediterranean Turkey
Çılbır (Turkish Poached Eggs with Yogurt)
Method
Prepare Yogurt: Whisk the fat-free yogurt, minced garlic, and a pinch of salt until smooth, then divide between two bowls.
Melt Butter: Gently warm the butter and olive oil with the pepper flakes until fragrant, then remove from heat.
Poach Eggs: Poach the eggs in simmering water with vinegar for 3 minutes until the whites are fully set.
Assemble: Place drained eggs over the garlic yogurt, drizzle with the light chili butter, and scatter fresh dill.
Chef's Tip
Nutritional Insight: Switching to fat-free Greek yogurt significantly reduces the fat load, preventing digestive discomfort during GLP-1 therapy. Culinary Hack: Ensure the garlic yogurt is at room temperature before plating to prevent the warm poached eggs from cooling too quickly.
Nutrition Facts
Per serving
210
Calories
22 g
Protein
11 g
Fat
5 g
Carbs
