MEDITERRANEAN RECIPE, GREECE POACHED EGGS WITH YOGHURT OR TSILBIRI

 

PICTURE BY PINTEREST

This is a popular traditional meal

GROCERIES

2 pints plain yogurt, at room temperature 

8 poached eggs, hot 

1 stick butter (¼ pound), melted and browned 

salt and pepper to taste 

TUTORIAL

Spoon 1 cup yogurt into each soup bowls. 

Carefully place 2 poached eggs on top of yogurt in each ramekin. 

Spoon browned butter over all. Sprinkle with salt and pepper. 

Serve with garlic bread and a cooked vegetable.

TIPS

Butter can be reduced by half; use 1 tablespoon per 2 eggs.