I came across this recipe at Cooked Books, written by Rebecca Federman. She handles the culinary collection at the New York Public Library, and has interesting stories and facts along with her recipes.
This recipe, in fact, came from the blog Almost Turkish. As I’m always looking for new and interesting breakfast recipes, I decided to make this for breakfast Saturday morning.
The results were pretty good, though next time I’d use a thicker yogurt so it would come out less soupy. The garlic in the yogurt added good flavor, and the paprika butter was very different. yet quite tasty. I don’t make poached eggs that often (though I love them), but I would definitely make this again.
Nice try Parsnip!