Turkish Poached Eggs With Yogurt and Spicy Sage Butter |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A delightful breakfast/brunch recipe from Bon Appetit, May 1995 Ingredients:
1 cup plain yogurt |
2 large garlic cloves, minced |
1/4 cup unsalted butter (1/2 stick) |
12 fresh sage leaves |
1/2 teaspoon paprika |
1/4 teaspoon dry crushed red pepper |
1 tablespoon distilled white vinegar |
8 eggs |
warmed pita bread |
Directions:
1. Stir yogurt and garlic in small bowl to blend and then season to taste with salt.
2. Divide the mixture equally among 4 plates, spreading to coat the the center of each plate.
3. Melt butter in a heavy saucepan over medium heat, then add the sage, paprika and red pepper and stir just until the butter sizzles; remove from heat and season with salt.
4. Add the vinegar to large skillet of simmering water and return the mixture to a simmer.
5. Crack the eggs into the simmering water and simmer until the eggs are softly cooked, about 3 minutes.
6. Using a slotted spoon or pasta server/fork, remove the eggs from the water, drain briefly and place 2 eggs atop the yogurt on each plate.
7. Rewarm the butter mixture, if necessary, and spoon over the eggs.
8. Serve immediately with pita bread.
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