Eggs with Yogurt Cilbir-Turkey
This is a Turkish version of eggs benedict, the yogurt and the butter taking the place of the hollandaise sauce; it appears like a curious combination, though is more familiar than we imagine in taste! Make it for breakfast or a light lunch, accompanied with fresh country bread.
½ kg yogurt
3 large garlic cloves
4 tbsp fresh butter
1 tsp red pepper, coarsely ground
2 middle-sized onions
Cut the onions in julienne
Boil water in a fairly big pot.
Break the eggs one by one and pour them in a plate, being careful not to break the yolk.
To ensure a homogenous cooking, let them “glide” from the plate into the boiling water.
Within three minutes the eggs are ready but if you prefer hard-boiled, allow them to cook for another minute or so.
Meanwhile brown the butter in a skillet and add the garlic and onion.
At the last possible moment add the coarsely ground red pepper and turn off the fire.
Remove the eggs from the pot using a skimmer and place them in a deep plate.
Cover the eggs with plenty of yogurt and pour the hot butter over them.