Poached Eggs With Yogurt And Sage Butter Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Plain yogurt,
1/4 tsp: Red pepper flakes,
2 large: Garlic cloves, pressed
1 tbsp: White vinegar,
1/4 cup: Unsalted butter,
8: Eggs,
12: Sage leaves, fresh
Warm pita bread,
1/2 tsp: Paprika,
Directions:
Stir yogurt and garlic in a small bowl to blend. Season to taste with
salt & pepper. Divide mixture equally among 4 plates, spreading to
coat the center of each plate.
Melt butter in a small saucepan over medium heat. Add sage leaves,
paprika, and red pepper flakes; stir until butter sizzles. Remove
from heat, season with salt.
Add vinegar to a large skillet of simmering water and reheat to
simmering. Crack eggs into the water and simmer until the 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 the eggs and serve
immediately with warmed pita bread.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-16-95
Source from luhu.jp
salt & pepper. Divide mixture equally among 4 plates, spreading to
coat the center of each plate.
Melt butter in a small saucepan over medium heat. Add sage leaves,
paprika, and red pepper flakes; stir until butter sizzles. Remove
from heat, season with salt.
Add vinegar to a large skillet of simmering water and reheat to
simmering. Crack eggs into the water and simmer until the 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 the eggs and serve
immediately with warmed pita bread.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-16-95
Source from luhu.jp