Poached eggs with yogurt and sage butter

4 servings

Ingredients

Quantity Ingredient
1 cup Plain yogurt
2 larges Garlic cloves, pressed
¼ cup Unsalted butter
12 Sage leaves, fresh
½ teaspoon Paprika
¼ teaspoon Red pepper flakes
1 tablespoon White vinegar
8 Eggs
Warm pita bread

Directions

Stir yogurt and garlic in a small bowl to blend. Season to taste with salt & pepper. Divide mixture equally among 4 plates, spreading to coat the center of each plate.

Melt butter in a small saucepan over medium heat. Add sage leaves, paprika, and red pepper flakes; stir until butter sizzles. Remove from heat, season with salt.

Add vinegar to a large skillet of simmering water and reheat to simmering. Crack eggs into the water and simmer until the eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.

Rewarm butter mixture if necessary, spoon over the eggs and serve immediately with warmed pita bread.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 05-16-95

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