Turkish Poached Eggs with Yogurt and Spicy Sage Butter
1 cup plain yogurt, preferably full-fat
1 large garlic clove, pressed or crushed in a mortar and pestle
Ã‚Â¼ cup (Ã‚Â½ stick) unsalted butter (or, if you want to experiment, try salted butter)
12 fresh sage leaves
Ã‚Â½ tsp paprika, or Spanish smoked paprika, if you like
Ã‚Â¼ tsp dried crushed red pepper
1-2 Tbs white distilled vinegar
Bread for serving, such as warm pita or a good, chewy artisan bread
Stir the yogurt and garlic in a small bowl to blend. Season to taste with salt. Divide the mixture evenly between four plates, spreading to coat the center of the plate with a large, thin circle.
Melt the butter in a small, heavy saucepan over medium heat. Add the sage, paprika, and red pepper, and stir just until the butter sizzles. Remove it from the heat, and season to taste with salt.
Poach eggs. When you are ready to serve, remove the eggs from the water, gently shake off any water droplets, and place two eggs atop the yogurt on each of the four plates. Spoon the butter over the eggs and yogurt, and serve immediately, with bread
Pairs Well With
From the Orangette blog, the ultimate in food porn. I tried this recipe after being seduced by its description and boy, did it live up to its promise. The silken combination of egg yolk with paprika-infused melted butter is divine. This a great change of pace for dinner.