POACHED*****Eggs with Yogurt and Sage (Cilbir - Turkey) - Complete Mediterranean Cookbook

By Unblond1

02/02/14 - YUMMY!
20/12/14 - Update - Served with a small garlic naan, toasted - SUPER! Also, I stirred a teaspoon of garlic oil into the yogurt instead of the raw garlic, which was better, subtler.

Ingredients

• 2 tbsp. yogurt, room temperature
• 1/2 tsp. garlic-flavoured oil
• 1 pinch sea salt
• 1 or 2 eggs
• 2 1/2 tsp. olive oil
• 1 tbsp. unsalted butter
• 1 pinch paprika
• 1 pinch cayenne
• 1 pinch Aleppo pepper
• 6 - 8 fresh sage leaves, thinly sliced

Details

Servings 1

Preparation

Step 1

Combine yogurt, garlic oil and salt and spread in serving dish.

Poach egg. (n.b. I've poached them and fried them - poached is definitely better here)

Meanwhile, combine oil and butter in a small frying pan with paprika, cayenne and sage and a pinch of Maldon salt and cook until butter sizzles and sage is browned and crispy, but do not let burn.

When egg is done, place over yogurt mixture in serving dish and pour sizzling butter over everything.

Serve with soft toast for dipping and for scooping up the yogurt.

*NUTRITION: (2 eggs)*

Calories 397.8
Total Fat 37.0 g
Saturated Fat 13.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 13.2 g
Cholesterol 451.1 mg
Sodium 162.7 mg
Potassium 153.7 mg
Total Carbohydrate 3.0 g
Dietary Fiber 0.0 g
Sugars 1.0 g
Protein 17.0 g

*NUTRITION: (1 egg)*

Calories 317.8
Total Fat 31.0 g
Saturated Fat 11.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 13.2 g
Cholesterol 241.1 mg
Sodium 87.7 mg
Potassium 78.7 mg
Total Carbohydrate 2.0 g
Dietary Fiber 0.0 g
Sugars 1.0 g
Protein 10.0 g