Turkish Poached Eggs With Yogurt and Spicy Sage Butter

A delightful breakfast/brunch recipe from Bon Appetit, May 1995

• Ready In: 25 mins
• Serves: 4

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.