Sunday, August 9, 2009

Panagurishte poached eggs

Ingredients:
  • 8 eggs
  • 4 soup spoons of butter
  • 600g. of natural yoghurt
  • 5-6 cloves of garlic
  • 5 soup spoons of vinegar
  • 2 teaspoons of paprika
  • 1/3 of a teaspoon of chilli powder
  • freshly chopped dill
  • salt
Crush the garlic and mix this together with the yoghurt and half a coffee cup of salt. Bring a full pan of water to the boil (with salt and the vinegar). Break the eggs one by one into a bowl, then poach them in the simmering water.

After three minutes of cooking, remove the eggs. In a serving bowl, place the yoghurt and then the eggs on top. Heat the butter, add paprika and the chilli powder. Mix together for a few seconds and remove from the heat. Drizzle over the poached eggs.

Sprinkle with freshly chopped dill and serve with a dry white wine and fresh crusty bread for a delicious and quick meal.

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