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Poached Eggs With Yogurt
(Tsilbiri)
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| What You Need: |
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2 pints plain yogurt, at room temperature
8 poached eggs, hot
1 stick butter (¼ pound), melted and browned
Salt and pepper to taste
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| How To Cook: |
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1. Spoon 1 cup yogurt into each of 4 ramekins or soup bowls.
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2. Carefully place 2 poached eggs on top of yogurt in each ramekin.
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3. Spoon browned butter over all. Sprinkle with salt and pepper.
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4. Serve with garlic bread and a cooked vegetable.
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NOTE:
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can be reduced by half; use 1 tablespoon per 2 eggs.
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