Poached Eggs with Mint and Yogurt

By lorik

Ingredients

• 1 cup plain Greek yogurt, 2 percent milk fat or whole
• 1 small garlic clove, finely minced
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 6 fresh mint leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon hot red-pepper flakes
• 1 tablespoon white vinegar
• 8 eggs
• Toasted pita bread or another flatbread, for serving

Details

Servings 4
Adapted from NYT.com

Preparation

Step 1

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.

322 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 18 grams protein; 364 milligrams cholesterol; 555 milligrams sodium