Turkish Poached Eggs With Yogurt and Spicy Sage Butter

Recipe by Mercy
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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