Ingredients
-
1
-
2
-
1/4
-
12
-
1/2
-
1/4
-
1
-
8
-
-
-
-
-
-
-
Directions
Turkish Poached Eggs With Yogurt and Spicy Sage Butter,A delightful breakfast/brunch recipe from Bon Appetit, May 1995,WOW! This will wake ya up! Do make sure your garlic is finely minced. Biggish chunks early in the day are a rude awakening, lol. This dish is really, really tasty! I’m a huge fan of poached eggs. The yogurt underneath at first sounded a bit odd but it works nicely. Especially with the butter sauce on top. No one flavor is overbearing. It’s all a big mouthful of deliciousness. If I didn’t take a pic, I’ll make it again! Made for Turkish Delight in the NA/ME Forum 11/13.,This was my first attempt at poaching eggs, and aside from my technical issues, this recipe was very easy to make and tasty. All of my kids devoured their portions and told me how delicious it was (they usually complain about eggs). Thanks Mercy!
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Steps
|
1
Done
|
Stir Yogurt and Garlic in Small Bowl to Blend and Then Season to Taste With Salt. |
|
2
Done
|
Divide the Mixture Equally Among 4 Plates, Spreading to Coat the the Center of Each Plate. |
|
3
Done
|
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
Done
|
Add the Vinegar to Large Skillet of Simmering Water and Return the Mixture to a Simmer. |
|
5
Done
|
Crack the Eggs Into the Simmering Water and Simmer Until the Eggs Are Softly Cooked, About 3 Minutes. |
|
6
Done
|
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
Done
|
Rewarm the Butter Mixture, If Necessary, and Spoon Over the Eggs. |
|
8
Done
|
Serve Immediately With Pita Bread. |
