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Anyone who knows me a little knows that I love food and everything to do with it, including wild picking. So when I picked up Badger Chives last week I knew I was going to make something cool with them.
Inspired by a foodie friend, Raquel from @Palallords I made this delicious Çilbir, with freshly picked wild garlic, and Signature granola for a delicious bite.
1. Mix the yogurt with the chopped dill, garlic, salt and pepper. Set aside.
2. Poach your eggs. You know how it is. Boiling water, little bit of vinegar, turning in a whirlpool: the whole gang. I poach them for about 3.5 to 4 minutes so they are still liquid.
3. Melt the salted butter on low heat, add the pul biber and some salt.
4. Place the poached eggs on top of the seasoned yogurt. Drizzle with seasoned butter and sprinkle with some dill to make it fancy.
