Poached Eggs With Mint And Yogurt Recipes

Steps:

• Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm.
• Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.
• Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Stir yogurt and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center.
• Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
• Add vinegar to large skillet of simmering water and return mixture to simmer. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
• Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.

Steps:

• Preheat oven to 350 degrees. Stir together yogurt, 2 tablespoons scallions, the garlic, salt, and 1/8 teaspoon pepper in a bowl. Spoon 1/2 cup yogurt mixture into each of four 6-ounce ovenproof dishes. Place on a rimmed baking sheet. Bake until yogurt is just firm, 10 to 15 minutes.
• Meanwhile, fill a large straight-sided skillet with 1 inch water. Bring to a simmer over medium-low heat. Working quickly, crack each egg into a small cup, and gently slide egg into water. Simmer until whites are opaque but yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a plate lined with paper towels, and let drain.
• Place 1 egg on top of each baked yogurt. Top with watercress, tomatoes, and remaining tablespoon scallions. Sprinkle with 1/4 teaspoon pepper and the paprika. Serve immediately with toast.

Steps:

• Heat the oven to 350. Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat. Add the onions and garlic and cook, stirring occasionally, for 8 minutes. Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt. Raise the heat to medium and continue to cook and stir for 4 minutes. Add the rice and stir to coat in the oil. Add 3 cups water, cover the pan, transfer to the oven and cook for 25 minutes. Remove the pan from the oven, keeping it covered, and let it rest somewhere warm.
• Fill a large, deep saucepan with enough water to come 2 inches up the sides. Add the vinegar and bring to a boil, then reduce the heat to as low a simmer as possible so the water is almost completely calm and only the tiniest of bubbles float to the surface. Carefully break the eggs into the water, cook for 1 minute, and then remove the pan from the heat, leaving the eggs in the water; let rest for 10 minutes. Use a slotted spoon to remove the eggs; drain on paper towels.
• When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Taste and adjust the seasoning. Put the butter in a small saucepan over medium heat; when it’s hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
• Divide the rice among four individual serving bowls. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.