Turkish Poached Eggs With Yogurt And Spicy Sage Butter Recipes

TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER

Turkish Poached Eggs With Yogurt and Spicy Sage Butter image

Make and share this Turkish Poached Eggs With Yogurt and Spicy Sage Butter recipe from Food.com.

Provided by Mercy

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 286.4, Fat 23.1, SaturatedFat 11.7, Cholesterol 410.5, Sodium 172.4, Carbohydrate 4.4, Fiber 0.1, Sugar 3.3, Protein 15

TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER

Turkish Poached Eggs with Yogurt and Spicy Sage Butter image

Categories Dairy Egg Herb Appetizer Brunch Poach Vegetarian Yogurt Ramadan Lunch Hot Pepper Spring Sage Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 cup plain yogurt
2 large garlic cloves, pressed
1/4 cup (1/2 stick) unsalted butter
12 fresh sage leaves
1/2 teaspoon paprika
1/4 teaspoon dried crushed red pepper
1 tablespoon distilled white vinegar
8 eggs
Warm pita bread

Steps:

Stir yogurt and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center.
Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
Add vinegar to large skillet of simmering water and return mixture to simmer. Crack eggs into water. Simmer until 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 eggs and serve immediately with pita bread.

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