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| Eggs with Yoghurt
(Dairy) 1 cup yoghurt 1 clove garlic, minced salt to taste 1 Tbsp. vinegar 4 eggs pepper to taste 2 Tbsp. butter 1 tsp. hot paprika In a small mixing bowl combine the yoghurt, garlic and salt. Divide the mixture into 4 ovenproof ramekins and place in a slow oven to heat through. In boiling water to which the vinegar has been added, poach the eggs. Remove the eggs with a slotted spoon and place an egg in each ramekin. Sprinkle over with salt and pepper to taste and return to the oven until piping hot. In a small skillet melt the butter. Stir in the paprika and distribute the butter over the eggs. Serve immediately. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |