Poached Eggs with Yogurt and Sage (Cilbir)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
225ml/8 fl thick, plain yogurt at room temperature 2 cloves garlic, crushed 1 teaspoon salt
8 eggs vinegar, for poaching 2 oz/60 g unsalted butter
1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 12 small fresh sage leaves
pita or crusty bread, to serve



1 Combine the yogurt, garlic and salt. Divide the mixture among four warmed individual serving dishes or plates, spreading the mixture evenly over the bases.
2 Poach the eggs in water with a little vinegar added.
3 Meanwhile, melt the butter in a small frying pan. Add the paprika, cayenne pepper and sage and cook until the butter sizzles, but do not let it burn. When the eggs are poached as desired, remove with a slotted spoon and place tow in each dish. Pour a little of the sizzling butter mixture over each serving. Serve immediately with warm bread.

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