Poached Egg With Baked Yogurt And Watercress Recipes

POACHED EGGS WITH YOGURT AND SPICY BUTTER

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.

OVEN POACHED EGGS

Steps:

• Preheat oven to 350 degrees F. For easier clean-up, grease each muffin cup. Then add 1 tablespoon water to each muffin cup-even if you are NOT making a full batch. Adding water to the empty muffins cups will help the pan not scorch in the oven.
• Crack one egg into each muffin cup, for as many eggs as you would like to poach.
• Bake for 11-13 minutes. 11 minutes, the yolk is very runny and egg whites are just about set; 13 minutes, the yolk is runny, but beginning to set around edges and egg whites are completely set.
• Using a spoon, gently scoop out the poached eggs at an angle, allowing the water to drain off the poached egg.
• Serve immediately.

POACHED EGG WITH BAKED YOGURT AND WATERCRESS

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.

POACHED EGGS WITH MINT AND YOGURT

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.