Forks&Corks: Eggs with yoghurt

Society | February 14, 2003, Friday // 00:00

Ingredients: 12 eggs, 300 ml yoghurt (or 300 g white brined cheese), 120 g butter, 3 g paprika, salt

How to cook: Poach eggs in salted water to which a dash of vinegar has been added. Arrange in a dish of thick yoghurt, pour over them browned butter flavoured with paprika. Another variant covers the eggs with crumbled brined cheese, flavored with crushed garlic.

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