Dining and Cooking
Chefs’ Collections

Poached Eggs With Mint and Yogurt

Fresh eggs, whether purchased at the farmers’ market or taken from your own home coop, are a great start to any recipe that calls for eggs. This one is adapted from “The Fresh Egg Cookbook” by Jennifer Trainer Thompson and gives the eggs the unlikely partners of plain Greek yogurt and fresh mint. It’s served with pita or flatbread. A strange combination? You won’t think so once you’ve started to eat.

Ingredients

  • 1cup plain Greek yogurt, 2 percent milk fat or whole
  • 1small garlic clove, finely minced
  • Salt and freshly ground black pepper
  • 4tablespoons butter
  • 6fresh mint leaves
  • ½teaspoon smoked paprika
  • ½teaspoon hot red-pepper flakes
  • 1tablespoon white vinegar
  • 8eggs
  • Toasted pita bread or another flatbread, for serving
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        310 calories; 24 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 18 grams protein; 412 milligrams cholesterol; 177 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  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.
  • Adapted from “The Fresh Egg Cookbook” by Jennifer Trainer Thompson (Storey Publishing)

About 1 hour

Dining and Cooking