Persian Eggs

Step 1

Crush 2 peeled garlic cloves.

Step 2

Heat 1 tablespoon olive oil in a small saucepan or skillet over medium heat until shimmering. Add the garlic and cook until fragrant, about 40 seconds. Add 6 ounces baby spinach a handful at a time and sauté until wilted and evenly coated in olive oil and garlic, 1 to 2 minutes. Remove the pan from the heat and discard the garlic cloves.

Step 3

Place 9 ounces Greek yogurt, 1 teaspoon lime juice, and 1/2 teaspoon kosher salt in a medium bowl. Add the spinach and stir to combine. Divide the mixture between 2 bowls for serving.

Step 4

Wipe the pan used for the spinach clean. Add 2 tablespoons salted or unsalted butter and cook over medium heat until just beginning to turn hazelnut-brown, about 3 minutes. Remove from the heat, add 1 teaspoon olive oil and 1 teaspoon Aleppo pepper flakes, and stir to combine. If using unsalted butter, taste and season with kosher salt as needed.

Step 5

Fill a medium saucepan about 2/3 full with water and bring to a boil over high heat. Reduce the heat to maintain a simmer where the surface of the water is bubbling gently.

Step 6

Crack 1 large egg into a fine-mesh strainer set over a bowl. Gently swirl the egg so the thin portion of egg white is strained out. Gently slide the egg into the water. Make sure the water is still at a bare simmer. Repeat with the second egg. Poach the eggs for 3 to 4 minutes for a runny yolk.

Step 7

Remove each egg with a slotted spoon to a plate. Lightly pat the eggs dry with a paper towel. Place an egg into each bowl on top of the spinach. Pour the Aleppo butter over the eggs. Garnish with a few dill fronds and serve with toast.