In the Kitchen: Turkish Poached Eggs

Looking for a fantastic brunch recipe for this weekend? Here it is! Turkish Poached Eggs with Yogurt and Spicy Sage Butter. I was introduced to this recipe by my friend, Leslie, and now, can't seem to stop thinking about it. It is SO good!

• 1 cup Greek yogurt (The recipe actually calls for plain yogurt, but, I highly suggest Greek...)
• 2 large garlic cloves, minced
• 1/4 cup unsalted butter (1/2 stick)
• 12 fresh sage leaves
• 1/2 teaspoon paprika
• 1/4 teaspoon dry crushed red pepper
• 1 tablespoon distilled white vinegar
• 8 eggs
• warmed pita bread or wheat toast

Directions:

• Stir yogurt and garlic in small bowl to blend and then season to taste with salt.
• Divide the mixture equally among 4 plates, spreading to coat the the center of each plate.
• Melt butter in a heavy saucepan over medium heat, then add the sage, paprika and red pepper and stir just until the butter sizzles; remove from heat and season with salt.
• Add the vinegar to large skillet of simmering water and return the mixture to a simmer.
• Crack the eggs into the simmering water and simmer until the eggs are softly cooked, about 3 minutes.
• Using a slotted spoon or pasta server/fork, remove the eggs from the water, drain briefly and place 2 eggs atop the yogurt on each plate.
• Rewarm the butter mixture, if necessary, and spoon over the eggs.
• Serve immediately with bread.