* Exported from MasterCook *

POACHED EGGS WITH YOGURT

Recipe By :The AUSSIE LC GOURMET
Serving Size : 4 Preparation Time :0:25
Categories : 5-10G Low Carb Eggs
Regional Turkish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 eggs
1 1/2 qts water -- 1.5 litre
1/2 kg yogurt -- 16oz
1/2 tsp red pepper
1 1/2 tsp salt
2 tbsp vinegar
3 cl garlic -- crushed
1 tbsp butter
1 tbsp sunflower oil -- or olive oil

SAUCE: Add crushed garlic and 1/2 teaspoons salt to the yoghurt and blend well. Put the mixture aside. Melt fresh butter, sunflower oil and red pepper in a small saucepan.
EGGS: Place 1tbsb vinegar, 1tsp salt, pepper and the water in saucepan. Bring to boil and turn to simmer. Break eggs into the water. Cover and cook for 3 minutes. Remove to plate with slotted spoon. Pour over sauce and serve.








Cuisine:
"Turkish"












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Per Serving (excluding unknown items): 271 Calories; 19g Fat (63.9% calories from fat); 16g Protein; 9g Carbohydrate; trace Dietary Fiber; 398mg Cholesterol; 1009mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Sept 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0