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Turkish Poached Eggs With Yogurt and Spicy Sage Butter
A delightful breakfast/brunch recipe from Bon Appetit, May 1995
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fresh sage leaves
dry crushed red pepper
distilled white vinegar
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.
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