Waitrose and Partners
Garlic yogurt spinach with soft eggs & spiced butter

Garlic yogurt spinach with soft eggs & spiced butter

Get your greens in a new way. This recipe is inspired by Cilbir, a Turkish classic with poached eggs, yogurt and spiced butter. It’s perfect for brunch – just don’t forget the toast!

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  • Serves2
  • CourseBrunch
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 260g pack Essential Spinach, washed and left damp
  • 200g No.1 Natural Strained Greek Yogurt
  • 1 clove/s garlic, crushed
  • 4 British Blacktail Free Range Large Eggs
  • 40g unsalted butter
  • 1 tsp Cooks’ Ingredients Pul Biber
  • 1 tsp cumin seeds
  • ½ unwaxed lemon, zest
  • 2 slice/s Toasted sourdough or similar, to serve


  1. Put the spinach into a large saucepan, then cover and cook briefly until wilted. Drain. When cool enough to handle, squeeze as much water out as possible.

  2. Chop the spinach and put into a bowl. Add the yogurt and garlic, then season and mix to combine thoroughly.

  3. Place the eggs into a pan of boiling water and boil for 5 minutes 30 seconds. Plunge into cold water and cool a little. Carefully peel the warm eggs and place onto a chopping board.

  4. Melt the butter in a small frying pan with the pul biber, cumin, lemon zest and a generous pinch of sea salt flakes. Gently cook until it smells nutty, with a reddish-golden colour.

  5. Divide the creamy spinach between 2 plates, cut the eggs in ½, taking care to catch the still-runny yolks, and place on top. Spoon over the spiced butter and serve with a side of toast for dipping.


Typical values per serving when made using specific products in recipe


2,694kJ/ 646kcals



Saturated Fat












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5 out of 5 stars1 rating