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Poached eggs with yoghurt and burnt sage butter.



  • 1.

    In a mortar and pestle, pound the garlic with the sea salt until well crushed.

  • 2.

    Add the yoghurt and pepper and mix through.

  • 3.

    In a saucepan, bring some water to the boil with a dash of red wine vinegar.

  • 4.

    Reduce the boil to a gentle simmer, break the eggs carefully into a small bowl, one by one and lower them individually and gently into the water.

  • 5.

    Poach the eggs until they are just set with the yolks still runny.

  • 6.

    This will take about 2 minutes.

  • 7.

    While the eggs are poaching, heat the butter in a fry pan.

  • 8.

    As the butter starts to bubble, add the sage leaves and cook out until the sage is crisp and the butter nut brown.

  • To serve:

  • 1.

    Spoon the yoghurt onto serving plates, top with the eggs, sprinkle over the chilli powder or paprika and a grind of pepper.

  • 2.

    Finish by pouring the burnt sage butter over the top.

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Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Poached Eggs With Sage Butter.


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