POACHED EGGS WITH MINT AND YOGURT
Fresh eggs, whether purchased at the farmers' market or taken from your own home coop, are a great start to any recipe that calls for eggs. This one is adapted from "The Fresh Egg Cookbook" by Jennifer Trainer Thompson and gives the eggs the unlikely partners of plain Greek yogurt and fresh mint. It's served with pita or flatbread. A strange combination? You won't think so once you've started to eat.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl, stir the yogurt and garlic together. Season to taste with salt and pepper and set aside for 30 minutes to 1 hour.
- When ready to cook, use a large spoon to divide the yogurt on four serving plates, making large dollops. Use the back of a spoon to spread each dollop into a large oval, big enough to hold two eggs.
- In a saucepan, melt the butter over medium heat until it foams. Add mint, paprika and red pepper flakes and stir until fragrant. Turn off the heat and keep warm.
- In a large, deep skillet, combine two inches of water and the vinegar. Bring to a simmer. Crack the eggs gently into the water. Simmer until softly cooked, about 3 minutes. Using a slotted spoon, lift eggs out one at a time, holding a paper towel under the spoon to avoid dripping water onto the yogurt. Place two eggs on each plateful of yogurt. Remove mint leaves from the warm spiced butter, then use a spoon to drizzle butter over the eggs. Grind black pepper onto each egg, and serve immediately with hot toasted pita bread.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 387 milligrams, Sugar 3 grams, TransFat 1 gram
TURKISH POACHED EGGS WITH GARLIC YOGURT
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; stir until smooth. Spread the yogurt on 4 plates.
- Bring about 3 inches of water to a boil in a wide pot. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into individual small bowls or ramekins. Carefully lower each egg into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove the poached eggs with a slotted spoon and blot the bottoms dry on a kitchen towel. Divide among the plates. Let the water return to a simmer and repeat with the remaining 4 eggs; add to the plates. Season the eggs with a pinch each of salt and red pepper flakes.
- Toast the walnuts in a small skillet over medium heat, stirring, until golden, about 4 minutes. Stir in a pinch of red pepper flakes, then stir in the butter until melted. Spoon over the eggs.
- Toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt in a medium bowl; divide among the plates. Serve with the bread.
Nutrition Facts : Calories 540, Fat 33 grams, SaturatedFat 10 grams, Cholesterol 396 milligrams, Sodium 1003 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 27 grams, Sugar 6 grams
POACHED EGG WITH BAKED YOGURT AND WATERCRESS
A poached egg on baked yogurt is a high-protein breakfast. Note: The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Stir together yogurt, 2 tablespoons scallions, the garlic, salt, and 1/8 teaspoon pepper in a bowl. Spoon 1/2 cup yogurt mixture into each of four 6-ounce ovenproof dishes. Place on a rimmed baking sheet. Bake until yogurt is just firm, 10 to 15 minutes.
- Meanwhile, fill a large straight-sided skillet with 1 inch water. Bring to a simmer over medium-low heat. Working quickly, crack each egg into a small cup, and gently slide egg into water. Simmer until whites are opaque but yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a plate lined with paper towels, and let drain.
- Place 1 egg on top of each baked yogurt. Top with watercress, tomatoes, and remaining tablespoon scallions. Sprinkle with 1/4 teaspoon pepper and the paprika. Serve immediately with toast.
Nutrition Facts : Calories 195 g, Cholesterol 212 g, Fiber 3 g, Protein 17 g, SaturatedFat 2 g, Sodium 551 g
POACHED EGGS WITH YOGURT AND SPICY BUTTER
Don't miss out on any yolk, butter, or yogurt in our take on the traditional Turkish breakfast known as cilbir; serve with plenty of crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm.
- Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.
- Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.
TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER
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
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
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