Poached eggs with yogurt and sage butter
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plain yogurt |
| 2 | larges | Garlic cloves, pressed |
| ¼ | cup | Unsalted butter |
| 12 | Sage leaves, fresh | |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Red pepper flakes |
| 1 | tablespoon | White vinegar |
| 8 | Eggs | |
| Warm pita bread | ||
Directions
Stir yogurt and garlic in a small bowl to blend. Season to taste with salt & pepper. Divide mixture equally among 4 plates, spreading to coat the center of each plate.
Melt butter in a small saucepan over medium heat. Add sage leaves, paprika, and red pepper flakes; stir until butter sizzles. Remove from heat, season with salt.
Add vinegar to a large skillet of simmering water and reheat to simmering. Crack eggs into the water and simmer until the eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
Rewarm butter mixture if necessary, spoon over the eggs and serve immediately with warmed pita bread.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-16-95