Poached Eggs In Yogurt (Cilbir) Turkish
Recipe: #19021
May 13, 2015
Categories: Breakfast, Dairy, Eggs, Middle Eastern, Brunch, Gluten-Free, Vegetarian, Yogurt, Kosher Dairy more
"This has different ways to top it"
Original is 2 servings
Ingredients
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- POACHING
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- FOR THE TOP
- NUMBER ONE
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- NUMBER TWO
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Nutritional
- Serving Size: 1 (794.9 g)
- Calories 926.6
- Total Fat - 67.2 g
- Saturated Fat - 30.4 g
- Cholesterol - 1475 mg
- Sodium - 1807.7 mg
- Total Carbohydrate - 25.7 g
- Dietary Fiber - 1 g
- Sugars - 3.3 g
- Protein - 52.6 g
- Calcium - 391.6 mg
- Iron - 8.4 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Add garlic and half of the salt into yogurt and whisk.
Step 2
Take over a serving plate.
Step 3
Meanwhile, take water, vinegar and the remaining salt in a small pot.
Step 4
Bring to a boil.
Step 5
Then, reduce heat to medium and gently crack the eggs into water side by side. Close the lid and cook for about 3-4 minutes.
Step 6
Take the poached eggs out and place over the yogurt on the serving plate.
TOPPING ONE
Step 7
In a small frying pan, melt the butter and stir in paprika/cayenne pepper. Once it gets spitting, turn the heat off and pour all over the eggs.
TOPPING TWO
Step 8
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
Tips & Variations
No special items needed.
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