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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Puckett Estate in Irving, Texas in 1990.

Ingredients Edit

Directions Edit

  1. Bring to boil water, vinegar and salt in a medium pot.
  2. When it starts boiling turn it down to medium heat.
  3. Break eggs one at a time in small bowl and glide one by one into hot water.
  4. Cook 4 minutes then take them with slotted spoon onto a plate.
  5. Combine yogurt and garlic then pour yogurt mixture over eggs.
  6. Heat butter in a skillet and when it sizzles add paprika.
  7. Stir for 30 seconds then pour on top of eggs and yogurt.
  8. Sprinkle mint flakes over top.
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