Panagyurishte-Style Bulgarian Poached Eggs with Yogurt
by Иван Звездев
Dish type: Main courses
Preparation time: 10 min
1 Servings
3 eggs
For the poaching water:
1 tbsp vinegar
1 bay leaf
5 black peppercorns
For the sauce:
2 heaped tbsp plain yogurt
30–40 g Bulgarian white brined cheese
1–2 garlic cloves
For the paprika butter:
20 g butter (1 tbsp)
1/2 tsp paprika
Preparation
1. In a saucepan, boil 1/2 litre water with the vinegar, salt, peppercorns and bay leaf for 2 minutes. Crack in the eggs one at a time, keeping the water at a very gentle simmer.
2. Poach for 3–5 minutes, depending on whether you prefer soft or firm yolks.
3. Crush the garlic and mix with the yogurt. Grate the cheese onto a serving plate and spread the yogurt over it.
4. Melt the butter in a frying pan and warm gently. Add the paprika, remove from the heat and stir well.
5. Do not overheat the butter: the paprika will burn and turn bitter. If it gets too hot, add a little cold oil or a piece of cold butter to lower the temperature.
6. Lift out the eggs with a slotted spoon and drain well. Place them on the cheese and yogurt.
7. Pour the hot paprika butter over the eggs.
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