Turkish-Style Poached Eggs

Wash your hands with soap and water for at least 20 seconds. Rinse the dill under running water, dry thoroughly and chop enough to measure 2 tablespoons. Prepare the garlic.

Stir the yogurt, garlic and 1/4 teaspoon salt together until smooth. Divide between two shallow serving bowls, spreading the yogurt into an even layer. Leave the bowls out only while you prepare the remaining components so the yogurt loses its refrigerator chill.

Pour the 8 cups water and the vinegar into the wide saucepan. Bring to a gentle simmer over medium-high heat, then reduce the heat until small bubbles rise occasionally and the surface barely moves.

While the water heats, melt the butter in the small saucepan over low heat, about 1–2 minutes. Add the red pepper flakes and stir gently for 30 seconds, just until fragrant. Remove from the heat before the butter browns or the flakes darken. Leave the butter in the pan.

Crack one egg into the small bowl, keeping the yolk intact, and lower it gently into the simmering water. Repeat with the remaining eggs, placing them in separate areas of the pan. Do not stir the water. Wash your hands after handling the raw eggs.

During the final few minutes of poaching, toast all four bread slices until golden and crisp. If the pepper butter has cooled, warm it over low heat for 15–30 seconds, swirling gently and removing it before it sizzles vigorously.

Divide the remaining 1/4 teaspoon salt over all four eggs. Stir the pepper butter and drizzle half over each bowl, including the pepper flakes. Divide the dill equally between the two bowls and serve immediately with two warm toast slices per person.