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In the Kitchen: Turkish Poached Eggs

Looking for a fantastic brunch recipe for this weekend? Here it is! Turkish Poached Eggs with Yogurt and Spicy Sage Butter. I was introduced to this recipe by my friend, Leslie, and now, can't seem to stop thinking about it. It is SO good!

  • 1 cup Greek yogurt (The recipe actually calls for plain yogurt, but, I highly suggest Greek...)
  • 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 or wheat toast

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 bread.