Poached Eggs with Sage and Chili/Paprika
Eggs. Huevos, oeuf, baitza, bayd, uova, tomago, dalgyal, vejce. I truly love them in any language. They are a binding ingredient in fritters, vegetarian burgers and galettes. They are a key component of Shakshukah. And they make breakfasts substantial. The best eggs come from local farms and are not factory produced. These eggs have a much better flavor, rise higher and often have a richer color (sometimes they are even orange).
While I love a good scrambled egg, here are two omelette combinations that I am absolutely crazy about:
Omelette with Pesto and Asiago Cheese (Inspired by Jack the Horse Tavern, Brooklyn)
Omelette with Salsa Verde and Swiss Gruyere (Inspired by Diner, Brooklyn)
Poached Eggs with Yogurt, Sage and Chili Flakes (Courtesy of The Moro Cookbook)
1 small bunch fresh sage, leaves picked from the stalks
1 garlic clove, crush to a paste with salt
12 ounces of Greek yogurt, thinned with 2 tablespoons of milk
3 tablespoons of butter (original recipe calls for 4, but I think 2 is enough)deddsxz
1 dessert-size spoon of vinegar (any)
4 eggs (I go with organic, free-range)
1 teaspoon of Turkish chili flakers or paprika
sea salt and black pepper (to taste)
Caramelize the butter by putting 3 tablespoons in a small sauce pan over a low heat. Heat gently, stirring occasionally, until the white bits turn golden brown. The butter will give off a nutty, caramelized aroma. Be sure not to let it get too dark or burn. Add sage leaves and fry quickly for a seconds, preferably until crisp. Remove from heat and place the sage on a paper towel. Set the butter aside.
Place a large pan of water over high heat and bring it to a boil. While you are waiting for the water to bubble, mix the garlic with the yogurt and taste for seasoning. Now return back to the water and add vinegar and a pinch of salt and lower heat so that is very hot but no longer bubbling. With a wooden spoon, stir the water rapidly in one direction. Break the eggs, one by one, into the water.
While the eggs are setting, you can get your plating ready. Lay out shallow bowls and put a large dollop of the garlic-yogurt mixture in the center of each one. Make a small well in the middle of the yogurt for each egg. When the eggs are cooked to your liking, drain them of water and place them in the bowl. Season with salt and pepper. Warm up the butter and spoon it over the yogurt and eggs. Finally place the sage leaves and chili flakes (or paprika) on top. You can serve with french bread or pita. Enjoy!
Egg poaching tip from Alice Waters:
"Without breaking the yolks, crack the eggs into individual cups or small bowls. When the water is very hot, but not bubbling, hold the cup right at the level of the water and carefully slide the egg in. This gentle entry into the water will help the egg keep its shape. After a minute you can gently stir the water a while to discourage the eggs from sticking to the bottom of the pan.
The cooking time will vary depending on the number of eggs, their size and the temperature they were when they went into the water. On average, a single large egg straight from the refrigerator will take 3 minutes to cook. For a firmer yolk allow up to 5 minutes."