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In a bowl, combine Greek yogurt, dill, parsley, chives, grated garlic, olive oil, and honey. Season with kosher salt to taste. Stir until smooth and set aside.
In a small saucepan, melt the butter over medium-low heat. Stir in Aleppo pepper (or cayenne or gochugaru), smoked paprika, coriander, and sesame seeds. Cook for 1–2 minutes, until fragrant and slightly foamy. Remove from heat.
Fill a medium saucepan with water and bring to a gentle simmer over medium heat. Add the vinegar and stir to create a vortex. Crack an egg into a small bowl, then carefully slide it into the center of the vortex. Poach for 90 seconds, until the whites are just set but the yolks remain runny. Use a slotted spoon to remove the egg and drain on a paper towel. Repeat with the remaining eggs. You could even substitute the poached eggs with sunny-side-up eggs to make this dish easier.
Spread the herbed yogurt onto a plate or shallow bowl. Nestle the poached eggs on top and drizzle generously with the spiced butter. Serve immediately with toasted sourdough or your preferred bread.
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