Turkish Poached Eggs Yogurt Spicy Sage Butter Recipes

TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER

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.

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.