Description
A bright, simple dish that transforms everyday poached eggs into something celebratory with tangy garlic-yogurt and warm spiced butter.
Ingredients
Scale
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 small garlic clove (minced)
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 2 large eggs
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- A pinch of cayenne
- Chopped fresh dill or parsley (for garnish)
Instructions
- Whisk Greek yogurt with lemon juice, minced garlic, and salt until smooth.
- Bring a 3-4 quart saucepan of water to a gentle simmer and add vinegar.
- Crack each egg into a small bowl and slide them gently into the simmering water; poach for 3-4 minutes for runny yolks.
- While the eggs are cooking, melt the butter in a small pan, remove from heat and stir in smoked paprika and cayenne.
- Remove eggs with a slotted spoon, blot on a paper towel, and place on top of the yogurt mixture.
- Drizzle the spiced butter over the dish and finish with fresh herbs.
Notes
For best results, use very fresh eggs and strain the yogurt for a creamier texture.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 370mg