Poached Eggs With Mint and Yogurt

• 1 cup plain Greek yogurt, 2 percent milk fat or whole
• 1 small garlic clove, finely minced
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 6 fresh mint leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon hot red-pepper flakes
• 1 tablespoon white vinegar
• 8 eggs
• Toasted pita bread or another flatbread, for serving

1. In a small bowl, stir the yogurt and garlic together.
2. Season to taste with salt and pepper and set aside for 30 minutes to 1 hour.
3. When ready to cook, use a large spoon to divide the yogurt on four serving plates, making large dollops.
4. Use the back of a spoon to spread each dollop into a large oval, big enough to hold two eggs.
5. In a saucepan, melt the butter over medium heat until it foams.
6. Add mint, paprika and red pepper flakes and stir until fragrant.
7. Turn off the heat and keep warm.
8. In a large, deep skillet, combine two inches of water and the vinegar.
9. Bring to a simmer.
10. Crack the eggs gently into the water.
11. Simmer until softly cooked, about 3 minutes.
12. Using a slotted spoon, lift eggs out one at a time, holding a paper towel under the spoon to avoid dripping water onto the yogurt.
13. Place two eggs on each plateful of yogurt.
14. Remove mint leaves from the warm spiced butter, then use a spoon to drizzle butter over the eggs.
15. Grind black pepper onto each egg, and serve immediately with hot toasted pita bread.

yogurt, garlic, salt, butter, mint, paprika, hot redpepper, white vinegar, eggs, bread

Taken from cooking.nytimes.com/recipes/12366 (may not work)