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Name: TURKISH EGGS
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/4 upplain full-fat yogurt; 1 large garlic clove finely chopped; 1 tablespoon white wine vinegar or apple cider vinegar; 1 egg; 2 tablespoons unsalted butter; 1 tablespoon finely chopped parsley; 1/2 easpoonpaprika; 1 pinch of red pepper flakes or cayenne a pinch of s

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INGREDIENTS

1/4 upplain full-fat yogurt
1 large garlic clove ; finely chopped
1 tablespoon white wine vinegar or apple cider vinegar
1 egg
2 tablespoons unsalted butter
1 tablespoon finely chopped parsley
1/2 easpoonpaprika
1 pinch of red pepper flakes or cayenne a pinch of s

INSTRUCTIONS

If you've grown bored of omelets and scrambles, this heavenly dish will make you feel like you're eating eggs again for the first time. A poached egg drizzled in paprika and parsley-spiked butter and set on a pillow of full-fat yogurt and garlic is a revelation. If you can find sweet Hungarian paprika, it will have much more flavor than regular paprika sold in most grocery stores.

Stir yogurt and garlic together and spread on a plate. Set aside.

Fill a skillet or small pot with 2-3 inches of water.

Add vinegar and bring to a very light simmer.

Carefully crack the egg into a small cup. Very gently, slide the egg into the simmering water. Cook the egg undisturbed for 2-4 minutes, until the egg white is cooked. If the egg has stuck slightly to the bottom, first use a plastic spatula to loosen it, then lift the egg out of the water with a slotted spoon. Place the egg on top of the yogurt.

Over medium heat, melt the butter and add parsley, paprika, red pepper flakes and salt. Turn off the heat when the butter begins to sizzle and brown.

Drizzle the butter on top of the egg.

NOTES

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TURKISH EGGS

1/4  upplain full-fat yogurt 
1 large garlic clove finely chopped
1 tablespoon white wine vinegar or apple cider vinegar 
1  egg 
2 tablespoons unsalted butter 
1 tablespoon finely chopped parsley 
1/2  easpoonpaprika 
1  pinch of red pepper flakes or cayenne a pinch of s

Stir yogurt and garlic together and spread on a plate. Set aside.

Fill a skillet or small pot with 2-3 inches of water.

Add vinegar and bring to a very light simmer.

Over medium heat, melt the butter and add parsley, paprika, red pepper flakes and salt. Turn off the heat when the butter begins to sizzle and brown.

Drizzle the butter on top of the egg.

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Nutrition

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Serving Size: 1 (35g)
Recipe Makes: 1

Calories: 209
Calories from Fat: 208 (100%)

Amt Per Serving		% DV

	Total Fat 23.1g	31 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 0.9g
Cholesterol 61.1mg		19 %
Sodium 5.7mg		0 %
Potassium 39.6mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.1g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 209

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