Greek Style Poached Eggs

15 min

A classic Turkish breakfast dish of poached eggs, served on a bed of Kiri Greek cream, topped with a spicy brown butter sauce


For the Poached Eggs

  • 2 eggs
  • 2 tablespoons vinegar

For the Kiri Cream

  • 2 Kiri Greek Style portions
  • 110 grams plain yogurt
  • Pinch of salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon lemon juice

For the Butter Sauce

  • 2 tablespoons butter
  • 1/2 tsp paprika
  • 1/4 tsp chili powder

For Decoration

  • 1 tablespoon fresh dill
Greek Style Poached Eggs

Cooking steps

Making the Kiri Cream

  • 1In a bowl, place the Kiri Greek square portions.
  • 2Add the yogurt slowly and mix with an electric hand mixer until the mixture is smooth.
  • 3Add salt and garlic powder, then continue mixing. Set aside.

Poaching the Eggs

  • 1Fill a saucepan with water.
  • 2Place the saucepan on medium heat and heat the water to a gentle bubble.
  • 3Add the vinegar to the water.
  • 4Gently crack each egg into a small bowl.
  • 5Using a spoon, create a small vortex in the bubbling water by turning the spoon slowly in a clockwise motion.
  • 6Gently drop the egg into the center of the vortex and cook for 5 to 7 mins until you reach your desired cooking constancy.
  • 7Using a slotted spoon, remove the egg from the water and set it on paper towel to absorb excess water.
  • 8Repeat the process with the second egg.

Making the Butter Topping

  • 1Melt butter in a pan until all the water has evaporated and the butter starts to turn brown.
  • 2Take the butter off the heat and add chili powder and paprika.
  • 3Mix with a spoon and set aside.


  • 1Place the Kiri mixture at the bottom of a plate, place the poached eggs on top.
  • 2Pour the butter on top of the eggs.
  • 3Finish off with dill and serve immediately.

Cooking steps