Turkish Poached Eggs with Yogurt and Spicy Sage Butter

1. 1

   Stir yogurt and garlic in small bowl to blend.

2. 2

   Season to taste with salt.

3. 3

   Divide mixture equally among 4 plates, spreading to coat center.

4. 4

   Melt butter in heavy small saucepan over medium heat.

5. 5

   Add sage, paprika and red pepper and stir just until butter sizzles.

6. 6

   Remove from heat.

7. 7

   Season with salt.

8. 8

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

9. 9

   Crack eggs into water.

10. 10

    Simmer until eggs are softly cooked, about 3 minutes.

11. 11

    Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.

12. 12

    Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.