Wednesday, August 20, 2008


6 Eggs
A bit of yoghurt and garlic sauce
(Put the yoghurt in a bowl. Peel the garlic and pound it with salt in a mortar until you have a smooth paste. Stir it into the yoghurt.)

For Poaching:
1 Liter of water
1 tblsp salt
1tblsp vinegar

For the Garnish:
50gr. butter
6 sage leaves
1/4 tsp red pepper

How to Cook:

Prepare the yoghurt and garlic sauce and pour into a serving dish. Boil the water with salt and vinegar than pop the eggs into it and cover with lid, lower the heat and poach the eggs for 2-3 minutes until the whites stiffen while the yolks remain soft. Remove the eggs with a perforated ladle and place tghem on the yoghurt sauce. Heat the butter in a frying pan with sage leaves. Add the pepper, remove from the heat in under a minute and pour over the eggs. Serve hot.

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