My meal mantra as of late, due to fatigue from almost a year of nonstop cooking, has been simple: Put an egg on it. This is hardly a new notion, but it has provided me with great comfort throughout these unsettled months where I find myself staring into the fridge at a total loss of what to cook. There are so many ways to put an egg on it (like pasta, or avocado toast), but it’s these crispy fried eggs over creamy, lemon-zested Greek yogurt and garlicky greens, all topped with smoky, spicy sage butter that I’ve been turning to on repeat for breakfast, lunch, and dinner. They hit all the high flavor and textural notes of a fancy restaurant meal, yet they’re humble and wholesome, and so easy to pull together. This recipe is inspired by a traditional Turkish dish called cilbir, which involves poached eggs served over garlicky …