POACHED EGGS WITH YOGURT

Tsilbiri

YIELD: 4 SERVINGS

This is a favorite traditional dish.

       2 pints plain yogurt, at room temperature

       8 poached eggs, hot

       1 stick butter (¼ pound), melted and browned

       salt and pepper to taste

Spoon 1 cup yogurt into each of 4 ramekins or soup bowls. Carefully place 2 poached eggs on top of yogurt in each ramekin. Spoon browned butter over all. Sprinkle with salt and pepper. Serve with garlic bread and a cooked vegetable.

Note: Butter can be reduced by half; use 1 tablespoon per 2 eggs.