Turkish Poached Eggs With Yogurt And Spicy Sage Butter – a delicious recipe with plain yogurt, garlic, unsalted butter, sage, paprika, red pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
500
kcal
Calories
33
g
Fat
22
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup plain yogurt, 2 large garlic cloves, minced, 1/4 cup unsalted butter (1/2 stick), 12 fresh sage leaves, and more.
Yes, Turkish Poached Eggs With Yogurt And Spicy Sage Butter falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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