Prep 25 mins
Cook 0 mins
A delightful breakfast/brunch recipe from Bon Appetit, May 1995
- 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
- Stir yogurt and garlic in small bowl to blend and then season to taste with salt.
- Divide the mixture equally among 4 plates, spreading to coat the the center of each plate.
- 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.
- Add the vinegar to large skillet of simmering water and return the mixture to a simmer.
- Crack the eggs into the simmering water and simmer until the eggs are softly cooked, about 3 minutes.
- 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.
- Rewarm the butter mixture, if necessary, and spoon over the eggs.
- Serve immediately with pita bread.
WOW!! I save the word 'wow' for extra special recipes! This was extraordinary. I came across this same recipe online last week and was happy to see it posted on the food.com site. Followed the recipe as written except I did cut the sage into ribbons (tri-color sage from our herb garden). Be sure the yogurt is drained well for best presentation. My husband declared this recipe: "Phenomenal". I declare it a rare jewel. Presented on a platter with watercress border. Must be served with bread to soak up that sage-y yumminess. Meal accompanied by simple saffron rice pilaf and a tossed salad with seasonal ingredients. Out of this world good! thank you!
This is the recipe that led me to Recipezaar (oh happy day). It was posted on another site and is now a regular treat at our house. Tonight I served it over Greek yogurt, as usual, this time using smoked paprika. Wonderful. And serving it with chunks of crusty bread makes it easy to wipe up every luscious drop. Believe me: it's a crazy sounding dish that is utterly sane and soothing. Thanks Mercy for posting.
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.