If you're a fan of Middle Eastern Flavors, this riff on classic poached eggs is full of smoke and spice, salty feta, cool yogurt, and fresh mint. It pairs beautifully with toasted sesame sourdough.
1 cup Greek yogurt
8 ounces feta cheese, crumbled
1 clove garlic
3 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1 teaspoon red pepper flakes
salt and freshly ground black pepper
Fresh flat-leaf parsley, chopped
Fresh mint, chopped
4 slices good bread, grilled or tasted
In a food processor, whip together the yogurt, feta, and garlic. Season to taste with salt and pepper. This can be made several days ahead and refrigerated so the flavors have time to meld.
Poach your eggs: bring a saucepan full of lightly-salted water to a simmer over medium-high heat.
While the water warms, strain two eggs at a time in a fine mesh sieve over a bowl. This removes the outer egg white while leaving the yolk and inner white intact so that your poached egg will have a clean, oval shape. After a few minutes of straining, your eggs will be ready to gently slip into the water.
Once the water simmers, turn the heat down so that the small bubbles disappear, but would start simmering again if the heat was turned up even a tiny bit. Simmering bubbles will break up your eggs, but you want almost that much heat.
Gently slip your eggs into the water. Set two more eggs into the strainer.
Cook the first two eggs until the whites are set and the yolks still soft, about three minutes. Use a slotted spoon to remove the cooked eggs to a plate lined with a paper towel. Repeat the poaching process with the remaining two eggs.
While the eggs poach, make your chili butter. In a small saucepan, melt the butter with the olive oil. whisk in the paprika and red pepper flakes. Continue cooking until warm and fragrant.
Toast your bread.
Smear the bottom of your serving plates with the whipped feta and yogurt. Top with eggs and then drizzle with warm chili butter. Finish with chipped mint and parsley, salt and pepper and enjoy with your toasted bread.
I serve this with a simple side salad of mixed greens, Persian cucumber, and toasted sesame seeds.