Name: Poached Eggs with Yoghurt, Sage and Chilli Flakes
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 garlic clove, crushed to a paste with salt; 1 small bunch fresh sage, leaves picked from the stalks; sea salt and black pepper; 350 g home-made or Greek yoghurt, thinned with 2 tablespoons milk; 75 g butter; 1 dessertspoon vinegar (any); 4 organic or free-range eggs; 1 teaspoon Turkish chilli flakes (see Turkish Suppliers) or paprika

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

We wish we had a nostalgic tale of the time we tasted this dish on one of our trips to Turkey, but this is actually an adaptation of a recipe we found on the Internet. Although it sounds very simple, the dish is made special by the sweet and crispy sage, caramelised butter and fiery chilli flakes.

Ingredients

1 small bunch fresh sage, leaves picked from the stalks
1 garlic clove, crushed to a paste with salt
350

Method

First make the caramelised butter, following the instructions. Then transfer as much of the clear butter as possible (no bits) to a small saucepan. Heat until hot, add the sage leaves and fry quickly for a few seconds, preferably until crisp. Do not let the sage or butter burn. Remove from the heat, place the sage on kitchen paper, and return the butter to the

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

This à la carte title is available to ckbk members for a one-off payment of

$12.99

Join ckbk to get started

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of