Poached Eggs with Garlic Yogurt and Spiced Butter
Poached eggs rest on garlicky strained yogurt and are finished with warm butter scented with sweet paprika, red pepper flakes, and mint.
By Moow Editorial ·
- Regular plain yogurt may replace strained yogurt, but the base will be looser.
- Do not stir after adding the eggs or the whites may break apart.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 servings
- Prep time: 15 minutes
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 2 servings.
- Calories: 360 kcal
- Protein: 16 g
- Carbohydrates: 8 g
- Fat: 30 g
- Sodium: 856 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Çılbır
Have these measured and ready before you begin.
- 200 ml (about 3/4 U.S. cup plus 1 1/2 tablespoons) strained yogurt
- 2 large eggs
- 50 g (1.8 oz; about 3 1/2 tablespoons) butter
- 1 garlic clove, crushed
- 1/2 teaspoon salt
- 1 teaspoon pul biber (or Aleppo-style red pepper flakes)
- 1 teaspoon sweet paprika
- 1 teaspoon dried mint
Directions
1. Stir the strained yogurt, salt, and crushed garlic together in a serving bowl.
2. Bring a saucepan of water just to a simmer. Gently slip in the eggs and poach for 3 minutes without stirring the water.
3. Lift the eggs out with a slotted spoon, drain well, and place them over the yogurt.
4. Melt the butter in a small skillet. When it foams, stir in the sweet paprika, red pepper flakes, and dried mint.
5. Spoon the seasoned butter over the eggs and serve immediately.
Sources
Contains milk and egg. For people at higher risk from foodborne illness, cook eggs until both whites and yolks are firm or use pasteurized eggs. Take care around simmering water and hot butter.