Turkish Poached Eggs With Yogurt And Spicy Sage Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Turkish | May 1995 | 1 | Servings |
INGREDIENTS
| 1 | c | Plain yogurt |
| 2 | Garlic cloves, pressed | |
| 1/4 | c | Unsalted butter, 1/2 stick |
| 12 | Fresh sage leaves | |
| 1/2 | t | Paprika |
| 1/4 | t | Dried crushed red pepper |
| 1 | T | Distilled white vinegar |
| 8 | Eggs | |
| Warm pita bread |
INSTRUCTIONS
Stir yogurt and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center. Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt. Add vinegar to large skillet of simmering water and return mixture to simmer. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate. Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread. Serves 4. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 1094 Calories (kcal); 89g Total Fat; (73% calories from fat); 53g Protein; 18g Carbohydrate; 1651mg Cholesterol; 565mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 7970
Calories From Fat: 5508
Total Fat: 620.9g
Cholesterol: 3799mg
Sodium: 19708.1mg
Potassium: 1316.2mg
Carbohydrates: 132.4g
Fiber: 2.9g
Sugar: 20.4g
Protein: 484.4g