One of my favorite brunch dishes - if you like a runny egg, buttery toast, and a bit of heat, this one goes out to YOU. Feel free to fry the eggs or poach them if you have a little extra time. I like to give the poached variety a quick vinegar cure before hitting the simmer water - makes the sometimes-intimidating task of poaching a cinch. Thump thump!

essential TURKISH EGGS

Serves: Two | Prep, Cook Time: 30 Minutes

INGREDIENTS

1 cup thick, Greek yogurt, at room temperature

2 small garlic cloves, minced

4 large eggs, poached or fried

1 cup white vinegar

Salt and pepper

2 tbsp Chile Crisp

Chopped fresh dill and parsley leaves, rough chopped

Toasted buttery, crusty bread, for serving

TECHNIQUE

Bring a medium saucepan of water to a simmer over medium heat.

Prepare the garlic yogurt: In a small bowl, stir together the yogurt and garlic. Divide between two shallow bowls, using the back of a spoon to spread it out.

Crack the eggs into four separate small bowls. Add the vinegar to a medium glass bowl with two cups of cold water. Slowly slide the eggs, one after another, into the vinegar mixture and allow to rest for 5 to 10 minutes - this allows the eggs to cure a bit before poaching.

Using a slotted spoon, gently add one egg at a time into the simmering water, trying to space them evenly apart. Cook the eggs just until the whites are cooked through, 2 to 3 minutes. Flipping them in the water about halfway through.

Using the slotted spoon, transfer 2 eggs to each bowl of yogurt, lifting out one at a time and dabbing underneath the spoon with a folded paper towel to remove excess water.

Season the eggs with salt and pepper, then drizzle with chili crisp (available in most grocery stores or Asian Markets) and top with chopped herbs, Serve with buttery, toasted bread.