Poached Eggs

Chile Yogurt, Chile-Mint Butter, Cilantro, Focaccia

Chef Ben Burakoff of Celladora Wines | Richmond, VA

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Adapted by StarChefs  |  February 2026  |  Photo: Will Blunt

INGREDIENTS

Chile Yogurt:
300 grams strained yogurt
1 garlic clove, crushed
3 grams kosher salt
80 grams sambal

Chile-Mint Butter:
60 grams unsalted butter
1 clove garlic, crushed
1 teaspoon dried mint
1 teaspoon gochugaru

To Assemble and Serve:
Kosher salt
1 whole egg
3 grams cilantro leaves
Focaccia

METHOD

For the Chile Yogurt:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Chile-Mint Butter:
In a small sauté pan over medium heat, melt butter until foaming. Add garlic. Remove from heat and stir in remaining ingredients. Set aside.

To Assemble and Serve:
Bring a pot of salted water to a boil. Spoon 60 grams Chile Yogurt onto a serving plate, creating a well in the center. Set aside. Add egg to boiling water and cook until whites are set and yolk remains soft. Using a slotted spoon, place into the well of Chile Yogurt. Top with Chile-Mint Butter. Garnish with cilantro. Serve with bread for dipping.

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