Turkish Eggs
By: Kelsey Ganes
Published: Monday, July 11, 2011 - 12:31pm

Ingredients




1/4 cup full fat Greek Yogurt
1 clove of garlic finely chopped
1 tablespoon butter
3 sage leaves
1/8 teaspoon Hungarian paprika
1 shake  red pepper flakes
2 poached eggs

Preparation

1 Bring water to a simmer and poach your eggs. 2 While the eggs are poaching (approximately five minutes) stir garlic into the yogurt and place in the middle of a plate, making a well in the center. 3 In a small sauté pan, melt the butter and sauté the sage, paprika and red pepper flakes for 1-2 minutes or until fragrant. Remove from heat and set aside. 4 When the eggs are cooked as desired, remove from the water with a slotted spoon and gently place in the well created in the yogurt mixture. 5 To serve, drizzle the sage-paprika butter over the eggs and yogurt.

About


I like to serve 2 strips of bacon like Applegate Natural Bacon with Pepper as a side.
Total: 3 carbs with 2 eggs 
Note: I use MYFITNESPAL.COM to calculate carbs. The site is easy to set up and makes calculating the carb intake so easy there is no excuse not to make the entries.