Poached Eggs Atop Dill Yogurt With Aleppo Butter

INGREDIENTS

2 poached eggs
Dill yogurt
Aleppo butter
Pinch of sea salt
1 tbsp chopped fresh herbs (basil, dill, parsley, chives -or all, combined for garnish)

For the Poached Eggs
1 tbsp vinegar
Pinch of sea salt  
2 eggs 

For the Dill Yogurt
Yield: 1 cup
1 cup greek yogurt
2 tbsp fresh dill, finely chopped
Pinch of sea salt

For the Aleppo Butter
Yield: ½ cup
1 stick unsalted butter
1 tsp aleppo pepper
Sea salt to taste 

DIRECTIONS

Top a plate with a paper towel and have a slotted spoon ready. Bring a skillet of water with vinegar and sea salt to a boil on the stove top, then reduce the heat so the water is actively simmering but not at a raging boil. Crack your eggs one at a time into the water. As you crack an egg into the water, give it a moment to settle, then use your slotted spoon to gently create some waves in the water inward towards the yolk so the egg starts to pull into itself as opposed to spreading out. Cook in simmering water for about 3 minutes, or until desired doneness is reached. Remove eggs from water with the slotted spoon and place on paper towel lined plate.

To poach eggs for a crowd:
Preheat your oven to 350 degrees. Put a muffin tin on a sheet tray and fill each cup with 1 tablespoon of water. Crack an egg into each cup. Bake until desired doneness is reached, about 10-15 minutes.

Tip: Try poached eggs on a Lyonnaise salad served with frisée and lardons. Place over asparagus or mushrooms. Top on polenta or cream of wheat.

Next, make the dill yogurt. Combine all ingredients in a bowl and stir until thoroughly incorporated.

Tip: use dill yogurt as a spread or dipping sauce with chicken or pork like a greek souvlaki, served alongside salad and pita. Use as a marinade; the probiotics in yogurt have tenderizing effects. Use as a base for serving roasted or grilled vegetables like zucchini, carrots, and beets. Yogurt is a nice accompaniment to spicy foods so try it with curries or spiced chickpeas. To create more of a tzatziki, add cracked pepper to the dill yogurt along with one garlic clove grated on a microplane. Add a tablespoon of lemon juice or a grated small cucumber and additional herbs like parsley and mint.  

To make the Aleppo butter, combine all ingredients in a small pot on the stove and cook on low until the butter has melted and the pepper starts to turn the butter orange. Season to taste with sea salt. You can also do this in the microwave by putting the butter in a dish in the microwave for one minute, then adding the Aleppo and sea salt. 

Tip: Aleppo butter is good on toast or roasted potatoes. Use it to finish seared shrimp, scallops, or fish. Chill it and serve as a compound butter on top of a hot steak.

To serve:

Spoon the dill yogurt onto the base of a shallow bowl or plate and press the back of a spoon into the yogurt to spread it out and make a nest for your eggs. Gently lay the poached eggs on the yogurt. Pour a spoonful of melted Aleppo butter over eggs. Season eggs with a pinch of salt. Garnish with chopped herbs.