Turkish-style poached eggs with yoghurt, sage and chilli recipe
Thursday, 22 February 2018 - 20:54 | Views - 576
Ingredients
350g Greek-style yoghurt
1 clove garlic, crushed to a paste with salt
sea salt and black pepper
2 tsp white wine vinegar
4 free-range eggs (organic, if possible)
1 tsp mild chilli flakes
100g butter
1 small bunch sage
Method
Combine the yoghurt and garlic in a bowl and season to taste with salt and pepper.
Bring a large pan of water to the boil over a high heat.
Reduce the heat to low and add the vinegar and a pinch of salt.
Stir the water rapidly in one direction to create a whirlpool effect.
One by one, break the eggs into a cup and slide them into the water (gently tip the cup near the water's surface).
Place a large dollop of garlicky yoghurt in the centre of each of 4 plates.
Spread it out, making a well in the middle for an egg.
When the eggs are cooked to your liking (3 minutes for a soft yolk), remove with a slotted spoon and drain on kitchen towel.
Place an egg in the middle of each plate.
Season with salt and pepper and sprinkle with chilli flakes.
Heat a frying pan over a medium-high heat.
Cook the butter and sage for about 2 minutes until the butter turns nut brown and the sage is crisp.
To serve, spoon the butter and sage leaves over the yoghurt and eggs.