Preparation info
  • Serves


    • Difficulty


Appears in
Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

  • About

Poached eggs with yoghurt doesn’t sound terribly exciting but when combined with lashings of spicy burnt Aleppo butter, things change dramatically. Pair with a toasted slice of sourdough or pita and this dish is a contender for the perfect brunch. Big on flavour, these eggs will get you through the day, no matter what happens.


For the Garlic Yoghurt:

  • 3 garlic cloves
  • 500 g Greek yoghurt
  • 50 g


First make the garlic yoghurt by finely chopping the garlic on a board and sprinkling it with a decent pinch of salt. Using the flat side of your knife, press the garlic and salt together, mashing and scraping it until it becomes a smooth paste. Add this to the yoghurt and cream in a bowl and mix to combine.

Next make the burnt Aleppo butter. Cut the butter into pieces and place them in