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
- 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.