We're bringing a fresh new twist to weekend breakfasts by combining Çılbır, a centuries-old Turkish delicacy, with BÄKKER. The runny yolk of a gently poached egg in water meets garlicky yogurt and crispy, toasted high-protein bread. This recipe, a powerhouse of protein and incredibly satisfying, transforms the classic bread-dipping ritual into a diet-friendly and elegant feast.
Ingredients:
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2 thick slices of BÄKKER High Protein Bread
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2 fresh eggs (Freshness is important for poaching to prevent them from falling apart)
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4 tablespoons strained yogurt
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1 clove crushed garlic
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1 teaspoon butter or olive oil
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1 teaspoon sweet red pepper flakes and chili flakes
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1 tablespoon vinegar (To be added to the poaching water to help the egg white set)
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A pinch of salt and fresh mint or dill (For garnish)
Instructions:
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Yogurt Base: Whisk the strained yogurt with crushed garlic and a small amount of salt until it forms a perfectly smooth cream.
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Crispy Bread: Toast the BÄKKER bread slices in a pan, toaster, or oven until lightly browned and thoroughly crispy. Place the toasted bread at the base of your serving plate.
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Poached Egg: Bring water to a boil in a medium saucepan, then reduce the heat to the lowest setting and add the vinegar. Create a whirlpool in the water with a spoon. Gently drop the cracked egg directly into the center of the whirlpool. Cook for approximately 3 minutes (the white should be firm, the yolk runny) and carefully remove it from the water with a slotted spoon.
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Assembly: Generously spread the prepared garlic yogurt over the crispy BÄKKER bread. Carefully place the poached eggs directly in the center of the yogurt.
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Fiery Finishing Touch: Heat the butter in a small pan, add the red pepper flakes, and remove from the heat as soon as it foams. Drizzle this aromatic pepper oil over the eggs and yogurt and serve immediately.
