In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, garlic, dill, and kosher salt. Whisk until smooth and creamy. Set aside.

Fill a medium saucepan with 3 inches of water and add distilled white vinegar. Bring to a gentle simmer.

Crack eggs into small bowls, then slide them into simmering water. Poach for about 3 minutes until whites are set and yolks are runny. Remove with slotted spoon.

In a small saucepan, melt butter over medium heat, add Aleppo pepper, stir continuously for a minute, then remove from heat.

On a serving plate, spread the herbed yogurt, place poached eggs, drizzle with spiced butter, sprinkle with flaky sea salt, and serve with bread.