Turkish Poached Eggs With Yogurt And Spicy Sage Butter

1. 1

   Stir yogurt and garlic in small bowl to blend and then season to taste with salt.

2. 2

   Divide the mixture equally among 4 plates, spreading to coat the the center of each plate.

3. 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. 4

   Add the vinegar to large skillet of simmering water and return the mixture to a simmer.

5. 5

   Crack the eggs into the simmering water and simmer until the eggs are softly cooked, about 3 minutes.

6. 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. 7

   Rewarm the butter mixture, if necessary, and spoon over the eggs.

8. 8

   Serve immediately with pita bread.

* Per serving · 4 servings · Values may vary.