Adapted from “The Fresh Egg Cookbook” by Jennifer Trainer Thompson (Storey Publishing)
Time: About 1 hour
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.
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.
2. 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.
3. 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.
4. 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.
Yield: 4 servings
No comments:
Post a Comment