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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ayesha Awan
[email protected]I'm going to try making this recipe with different herbs, like basil or cilantro.
Nwonye Promise (Richypromise)
[email protected]This recipe is a great way to use up leftover mint.
minon perera
[email protected]I would recommend serving these eggs with a side of fruit or toast.
Nakash Rajput
[email protected]I've made this recipe several times and it's always a hit with my family.
Deborah Vogt
[email protected]I used plain yogurt instead of Greek yogurt and it worked just fine.
s
[email protected]I'm not a big fan of mint, so I omitted it from the recipe. The eggs were still delicious.
Daniel Owusu
[email protected]The mint and yogurt sauce is a great way to add some extra flavor to poached eggs.
Nyiko Chavangu
[email protected]This recipe is a keeper! I'll be making it again and again.
sabbir ahammad
[email protected]I'm not sure if I did something wrong, but my eggs didn't turn out as fluffy as I expected.
Malk Osman
[email protected]I would definitely make this recipe again. It's a great way to change up your breakfast routine.
SmurgerBurgerDoo
[email protected]Overall, I thought this recipe was pretty good. The eggs were cooked well and the sauce was tasty.
Ib Fofana
[email protected]I had some trouble poaching the eggs perfectly, but the recipe is still worth trying.
Chinecherem Favour
[email protected]These eggs were a bit too runny for my taste, but the flavor was great.
sara amiri
[email protected]I'm not a huge fan of poached eggs, but I really enjoyed these. The mint and yogurt sauce is the perfect complement.
Theophilus Anim
[email protected]I was a bit skeptical about the mint and yogurt combination, but I was pleasantly surprised. The flavors work really well together.
Meer Muhammad
[email protected]These eggs were so delicious and easy to make! I'm definitely adding this recipe to my regular rotation.
Kristie Fontenot
[email protected]I've been poaching eggs for years, but this recipe takes it to a whole new level. The mint and yogurt add a refreshing twist that I never would have thought of.