The Fresh Egg Cookbook by Jennifer Thompson.

What to do when you have many, many eggs in the house, lots of yogurt and am not sure at all on what to do with them on this cold spring rainy day.. you crack out the Fresh egg cookbook and check out her recipes.. I reviewed her book last and its just as useful and handy to be able to do so each spring in that egg glut we tend to have..

This recipe is from her book, and I only tweeked it a tiny bit and I will show you were..

Turkish Poached Eggs in Yogurt.. (I have a recipe for cooking meat in milk that I will be trying soon as some point)

• 1 cup of thick sheep milk yogurt or any thick whole store bought greek yogurt.
• 1 minxed clove of garlic is what is called for, I went out and took a tsp of fresh garden garlic chives for it, it added the flavour but popped the color as well.
• Salt and pepper to taste.
• 4 tbsp of butter (I used salted)
• 10 sage leaves( I didn’t have them, so just went with a good solid pinch of ground sage)
• a pinch of paprika
• 1 tbsp of white vinager (I switched it to a nice white wine one)
• 8 eggs

Blend your yogurt, garlic, salt and peper and allow to mellow in flavours for at least an hour. Use it as the base to be spread on the base of the plate.

Melt your butter adding your sage, paprika, remove from heat and set aside..

Cook your eggs in 2 inches of water till softly done around 3 min, spooning the spiced warm butter over the eggs, serve with bread, or naan..or flat breads etc..

Now you know that I could not leave it at this, I don’t like wet eggs, so I did lard in a small cast iron and cooked and flipped my eggs like I normally do and served it with hot fresh pan bread..

Very yummy and different.. I like it..