Turkish Eggs

Ingredients

1/4 cup full fat Greek Yogurt

1 clove of garlic finely chopped

1 tablespoon butter

3 sage leaves

1/8 teaspoon Hungarian paprika

1 shake red pepper flakes

2 poached eggs

Preparation

Bring water to a simmer and poach your eggs.

While the eggs are poaching (approximately five minutes) stir garlic into the yogurt and place in the middle of a plate, making a well in the center.

In a small sauté pan, melt the butter and sauté the sage, paprika and red pepper flakes for 1-2 minutes or until fragrant. Remove from heat and set aside.

When the eggs are cooked as desired, remove from the water with a slotted spoon and gently place in the well created in the yogurt mixture.

To serve, drizzle the sage-paprika butter over the eggs and yogurt.

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About

I like to serve 2 strips of bacon like Applegate Natural Bacon with Pepper as a side.

Total: 3 carbs with 2 eggs

Note: I use MYFITNESPAL.COM to calculate carbs. The site is easy to set up and makes calculating the carb intake so easy there is no excuse not to make the entries.