In a medium bowl, combine 1 cup of whole milk Greek yogurt, 2 tablespoons of extra virgin olive oil, the juice of half a lemon, 1 minced garlic clove, a handful of chopped fresh dill, and a pinch of kosher salt. Whisk until smooth and creamy.

Fill a saucepan with about 3 inches of water and add 2 tablespoons of distilled white vinegar. Bring to a gentle simmer over medium heat. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for approximately 3 minutes.

Using a slotted spoon, carefully lift the poached eggs from the water and transfer them to a paper towel-lined plate to drain excess water.

In a small saucepan, melt 4 tablespoons of butter over medium heat. Once melted and bubbling gently, add 1 teaspoon of Aleppo pepper, stirring until fragrant.

Spread a layer of the herbed yogurt on the bottom of shallow bowls. Place two poached eggs on each serving and drizzle with spiced butter sauce. Sprinkle fresh dill or mint and a pinch of flaky sea salt.