Turkish Poached Eggs With Yogurt and Spicy Sage Butter Recipe #119959
A delightful breakfast/brunch recipe from Bon Appetit, May 1995
by Mercy
25 min | 25 min prep
SERVES 4
- 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.
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5 stars