Ingredients for Turkish Poached Eggs With Yogurt And Spicy Sage Butter
- Plain Yogurt
- Garlic Cloves
- Unsalted Butter
- Fresh Sage Leaves
- 1/2 teaspoon smoked paprika
- Dry Crushed Red Pepper
- Distilled White Vinegar
- 4 large eggs
- Pita bread, warmed
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How to Make Turkish Poached Eggs With Yogurt And Spicy Sage Butter
- In a small bowl, whisk together 1/2 cup plain Greek yogurt and 1 clove minced garlic. Season generously with salt and pepper to taste.
- Divide the yogurt mixture evenly among 4 plates, spreading it to coat the center of each plate.
- Melt 4 tablespoons of butter in a heavy saucepan over medium heat. Add 1 tablespoon chopped fresh sage, 1/2 teaspoon smoked paprika, and a pinch of red pepper flakes. Stir until the butter sizzles and the spices are fragrant.
- Remove from heat and season the butter mixture with salt to taste.
- Add 1 tablespoon of white vinegar to a large skillet filled with 2 inches of simmering water. Return the water to a gentle simmer.
- Carefully crack 2 large eggs into the simmering water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny.
- Using a slotted spoon, carefully remove the poached eggs from the water, allowing any excess water to drain briefly. Place 2 eggs on top of the yogurt on each plate.
- If necessary, gently reheat the sage butter mixture. Spoon the butter generously over the poached eggs.
- Serve immediately with warm pita bread. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
13g
Fat
58g
Carbs
1g
