Poached Eggs with Yogurt (Oeufs Poches Au Yaourt)
6 eggs
1 TB. vinegar
1 pint plain yogurt
freshly ground black pepper and salt to taste
1 TB. melted butter and paprika for garnish
Poach eggs in water to cover to which 1 TB. vinegar has been added, about 3 minutes. Be careful not to boil. Remove eggs carefully. Trim whites if necessary. Beat together the yogurt, pepper and salt. Place 2 eggs each in 3 ramekins or small individual platters and cover eggs with yogurt. Pour melted butter over eggs and sprinkle with paprika. Serves 3
Source: "Great Recipes of the World" mag. Aug./Sept. 1982-Chef Claude Gambin-The Atrium of Le Centre Sheraton-Montreal, Canada
6 eggs
1 TB. vinegar
1 pint plain yogurt
freshly ground black pepper and salt to taste
1 TB. melted butter and paprika for garnish
Poach eggs in water to cover to which 1 TB. vinegar has been added, about 3 minutes. Be careful not to boil. Remove eggs carefully. Trim whites if necessary. Beat together the yogurt, pepper and salt. Place 2 eggs each in 3 ramekins or small individual platters and cover eggs with yogurt. Pour melted butter over eggs and sprinkle with paprika. Serves 3
Source: "Great Recipes of the World" mag. Aug./Sept. 1982-Chef Claude Gambin-The Atrium of Le Centre Sheraton-Montreal, Canada