Herb Salad

Hands-on time: 20 minutes Makes: 4 servings

Çilbir (pronounced “chilber”) is a traditional Turkish dish made with poached eggs and yogurt. Here, we’ve transformed it into elegant dinner tartines.

Yogurt Sauce:

½ cup grated English cucumber ½ tsp salt

1 cup 2% plain Greek yogurt

2 cloves garlic, minced

2 tbsp chopped fresh dill

Paprika Butter:

2 tbsp unsalted butter

1½ tsp smoked paprika

½ tsp chili powder

¼ tsp ground cumin

Herb Salad:

1 tbsp olive oil

1 tbsp lemon juice

½ cup lightly packed arugula

½ cup fresh cilantro or parsley

¼ cup fresh mint

1 tbsp fresh dill (optional)

pinch each salt and pepper

4 thick slices pumpernickel bread, toasted

8 soft-poached eggs

Yogurt Sauce: Mix cucumber with salt; let stand for 10 minutes. Squeeze out moisture. In small bowl, stir together cucumber, yogurt, garlic and dill. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days.) Paprika Butter: In small microwaveable bowl, combine butter, paprika, chili powder and cumin. Microwave on medium until melted, about 45 seconds. Herb Salad: In bowl, whisk oil with lemon juice. Add arugula, cilantro, mint and dill, if using; toss to coat. Sprinkle with salt and pepper. Assembly: Spread each slice of toast with Yogurt Sauce. Top each with 2 poached eggs; drizzle with warm Paprika Butter. Top with Herb Salad.

PER SERVING: about 534 cal, 28 g pro, 24 g total fat (9 g sat. fat), 53 g carb (8 g dietary fibre, 4 g sugar), 404 mg chol, 973 mg sodium, 542 mg potassium. % RDI: 28% calcium, 39% iron, 36% vit A, 8% vit C, 60% folate.

To keep poached eggs heated, place them in a bowl of warm water. Transfer to a paper towel–lined plate to dry briefly before serving. Substitute prepared tzatziki for Yogurt Sauce if you’re pressed for time.