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Turkish Poached Eggs With Yogurt and Spicy Sage Butter

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“A delightful breakfast/brunch recipe from Bon Appetit, May 1995”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir yogurt and garlic in small bowl to blend and then season to taste with salt.
  2. Divide the mixture equally among 4 plates, spreading to coat the the center of each plate.
  3. 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.
  4. Add the vinegar to large skillet of simmering water and return the mixture to a simmer.
  5. Crack the eggs into the simmering water and simmer until the eggs are softly cooked, about 3 minutes.
  6. 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.
  7. Rewarm the butter mixture, if necessary, and spoon over the eggs.
  8. Serve immediately with pita bread.

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