Tuesday, November 10, 2009

Turkish Eggs

What you are looking at is two soft-poached eggs surrounded by a garlicky plain yogurt and drizzled with a spicy sage butter.  You can see the sage leaves and the paprika that come from the butter sauce.  On the side is the pita bread you use to mop this deliciousness up.  The eggs are soft-poached for only three minutes, and the spices are warmed to release their flavor in the hot butter.  Recipe is here. Would be great for a brunch.  We happened to have it right before darting off to the Kennedy Center.  Beware garlic breath!

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