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Poached Eggs w/ Mint & Yogurt
Fresh eggs, whether purchased at the farmers’ market or taken from your own home coop, are a great start to any recipe that calls for eggs. This one is adapted from “The Fresh Egg Cookbook” by Jennifer Trainer Thompson and gives the eggs the unlikely partners of plain Greek yogurt and fresh mint. It’s served with pita or flatbread. A strange combination? You won’t think so once you’ve started to eat.
Ingredients
  • 1 cup plain Greek yogurt, 2 percent milk fat or whole
  • 1 small garlic clove, finely minced
  • ½ teaspoon hot red-pepper flakes
  • Toasted pita bread or another flatbread, for serving
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