I fell hard for Julia Turshen's yogurt eggs when the recipe showed up on Food52. It's delightful - more interesting than a plain fried egg, and about 30 seconds more work. This morning, I didn't have any fresh herbs, so I sprinkled the end result with a bit of smoked paprika.
Yogurt Eggs, adapted from Turshen
2 eggs
1 T. olive oil
1/4 cup whole milk yogurt
1 T. lemon juice
pinch of salt
freshly ground black pepper, to taste
dash of smoked paprika
Mix yogurt and lemon juice in a small bowl, and season with salt and pepper. Smear mix onto your dinner plate. (Or skip the bowl and mix the yogurt and lemon juice right on the plate you're going to eat off of - less photogenic, but one less dish to wash.) Fry eggs in olive oil. Slip eggs onto yogurt, and if there's any oil left in the pan, drizzle it over the eggs. Garnish with salt, pepper and smoked paprika. Eat, all by yourself, and feel virtuous and hedonistic all at the same time.
2 comments:
That sounds pretty good! Although, my doctor got all up in my face about cholesterol a few months ago, which is still pissing me off. I mean, this dish could only be made better with some cheese, and I need to ration that, along with eggs. Hmph, in conclusion.
I dunno, I'm pretty much a plain Jane when it comes to eggs. And since I have zero cholesterol issues, cooking them up in butter is just fine.
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