Inspired by Turkish cilbir, this quick Yogurt and Egg Breakfast Toast combines creamy yogurt, soft eggs, and crispy toast for a protein-packed start.

2 slices sourdough or whole grain toast

1/2 cup Greek yogurt

1 garlic clove, grated

1 tsp lemon juice

2 eggs (poached or soft-boiled)

1 tbsp olive oil

1/2 tsp smoked paprika

Salt to taste

Fresh dill or parsley for garnish

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1. Toast the bread until golden and crisp.

2. In a bowl, mix yogurt, garlic, lemon juice, and salt. Set aside.

3. Poach or soft-boil the eggs to your desired doneness.

4. Spread yogurt mixture over the warm toast.

5. Top with eggs, drizzle olive oil, and sprinkle paprika.

6. Garnish with fresh herbs and serve immediately.

You can prep the yogurt mixture a day ahead.

Swap paprika for chili flakes or za’atar for variation.

Use gluten-free bread for a GF option.