POACHED EGGS WITH MINT AND YOGURT
Fresh eggs, whether purchased at the farmers' market or taken from your own home coop, are a great start to any recipe that calls for eggs. This one is adapted from "The Fresh Egg Cookbook" by Jennifer Trainer Thompson and gives the eggs the unlikely partners of plain Greek yogurt and fresh mint. It's served with pita or flatbread. A strange combination? You won't think so once you've started to eat.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl, stir the yogurt and garlic together. Season to taste with salt and pepper and set aside for 30 minutes to 1 hour.
- When ready to cook, use a large spoon to divide the yogurt on four serving plates, making large dollops. Use the back of a spoon to spread each dollop into a large oval, big enough to hold two eggs.
- In a saucepan, melt the butter over medium heat until it foams. Add mint, paprika and red pepper flakes and stir until fragrant. Turn off the heat and keep warm.
- In a large, deep skillet, combine two inches of water and the vinegar. Bring to a simmer. Crack the eggs gently into the water. Simmer until softly cooked, about 3 minutes. Using a slotted spoon, lift eggs out one at a time, holding a paper towel under the spoon to avoid dripping water onto the yogurt. Place two eggs on each plateful of yogurt. Remove mint leaves from the warm spiced butter, then use a spoon to drizzle butter over the eggs. Grind black pepper onto each egg, and serve immediately with hot toasted pita bread.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 387 milligrams, Sugar 3 grams, TransFat 1 gram
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Kathmandu views ezyroyalinfo
[email protected]I love the simplicity of this dish. It's a great way to enjoy fresh eggs and yogurt.
Luyanda Mazibuko
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great way to use up leftover eggs and yogurt.
Saeed Hashmi
[email protected]This dish is so simple, yet so elegant. I love serving it to guests for brunch.
Sherry Kelly
[email protected]I'm not a big fan of yogurt, but I loved the mint and yogurt sauce in this recipe. It was the perfect complement to the poached eggs.
Ahmed Sarfraz
[email protected]I love poached eggs, and this recipe is one of my favorites. The mint and yogurt sauce is so refreshing and flavorful.
ali ammari
[email protected]This recipe is a lifesaver on busy weeknights. It's so quick and easy to make, and it's always a crowd-pleaser.
AJ Wade
[email protected]I'm not a fan of mint, so I substituted cilantro in the sauce. It was still delicious!
David Saba
[email protected]This dish is perfect for a light and healthy breakfast or lunch. I also like to serve it as a side dish with grilled chicken or fish.
Mary Simba
[email protected]I wasn't sure how the mint and yogurt would taste together, but I was pleasantly surprised! The flavors really work well together.
Brandon Nhlapo
[email protected]This recipe is a great way to use up leftover yogurt. I also like to add a bit of chopped cucumber to the sauce for extra freshness.
Zahir popal ظاهر پوپل
[email protected]I've made this dish several times now and it's always a hit with my family and friends. The mint and yogurt sauce is the perfect balance of tangy and creamy.
OP Momin GAMING
[email protected]So easy to make and so delicious! I love that this recipe uses simple, everyday ingredients.
Mim Parvin
[email protected]I'm not a huge fan of poached eggs, but this recipe changed my mind! The mint and yogurt sauce was so flavorful and creamy, it really elevated the dish. I'll definitely be making this again.
Sky Face
[email protected]These poached eggs with mint and yogurt were absolutely divine! The mint and yogurt added a refreshing and tangy flavor that perfectly complemented the richness of the eggs. I will definitely be making this dish again and again!