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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