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Turkish Egg Breakfast with Dill
This Turkish Egg Breakfast, also known as Cilbir, is a delightful and healthy Mediterranean breakfast option. Poached eggs sit atop a creamy yogurt base, seasoned with dill and a drizzle of light olive oil.
15 min2 servingsmiddle easternbreakfast
ketogenic
vegetarian
pescetarian
primal
mediterranean
Nutrition Facts
Per serving
Calories49
% Daily Value*
Total Fat 5g7%
Saturated Fat 1g4%
Trans Fat 0g
Cholesterol 0mg
Sodium 5mg
Total Carbohydrate 1g
Dietary Fiber 0g1%
Total Sugars 0g
Protein 0g1%
Calcium 4.7mg
Iron 0.07mg
Potassium 57mg1%
Vitamin C 0.19mg
Vitamin E 1.1mg7%
Vitamin K 1.3mcg1%
Magnesium 4.4mg1%
Zinc 0.07mg1%
Folate 0.02mcg
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 2 large eggs
- 4 tablespoons plain cream cheese block
- 2 teaspoons light olive oil
- 1 tablespoon dill
- 0.25 teaspoon garlic powder
- 0.125 teaspoon salt
- 0.125 teaspoon white pepper
- 1 teaspoon cider vinegar
Instructions
- 1Bring a pot of water to a simmer. Add cider vinegar to the simmering water.
- 2Crack each egg into a small bowl. Gently slide each egg into the simmering water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny.
- 3While the eggs are poaching, prepare the cream cheese mixture. In a bowl, combine the cream cheese block, garlic powder, salt, and white pepper. Mix until smooth and creamy.
- 4Divide the cream cheese mixture between two serving plates or bowls.
- 5Carefully remove the poached eggs from the water using a slotted spoon and place one egg on top of the cream cheese mixture in each bowl.
- 6Drizzle each egg with 1 teaspoon of light olive oil and sprinkle with fresh dill. Serve immediately.
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