Turkish Poached Eggs With Yogurt And Spicy Sage Butter Food

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POACHED EGGS WITH YOGURT AND SPICY BUTTER



Poached Eggs with Yogurt and Spicy Butter image

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

1 cup Greek yogurt
1 small clove garlic, finely grated (1/4 teaspoon)
1 tablespoon minced fresh chives
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
Pinch of cayenne pepper
2 large eggs
Chive blossoms, for serving (optional)

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



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

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.

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

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

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