Reviewed: Jun. 18, 2009

I'm not a huge fan of eggs, especially poached, so this recipe was impressive. I used sour cream instead of yogurt, and cayenne instead of paprika. I used only half the fresh garlic, and it was still a bit too strong for me. The eggs were great, but the sauce was delicious, definitely the best part. If I do it again, which I probably will, I'll use just a little garlic powder. Great recipe, thanks for sharing it!

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Reviewer:

Maralin

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Queens, New York, USA

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Reviewed: May 15, 2008

I had some leftover yogurt to use up, so I search for a recipe and come upon this one. i tryed it and enjoyed it. I did not use real garlic but used garlic garlic from tastfully simple and it was yummy!!

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LMOYER

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Reviewed: Mar. 27, 2007

That is a very good recipe, it is very light for the summer dinners...

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Reviewer:

Susam

Cooking Level: Professional

Home Town: Ankara, Ankara, Turkey

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 16, 2006

I have to agree with the first reviewer - the flavors don't really work. This wasn't ghastly but it wasn't great either. Thanks anyway. (PS I meant to say this earlier - for a nice neat poached egg, bring the water/salt/vinegar to a boil, turn down the heat, then stir the water vigorously so that it is swirling around. Crack the eggs in the center of the swirl. Turn the heat up to medium, and simmer until it is as soft or as hard as you want. You've got yourself a nice neat poached egg!)

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Apr. 11, 2006

Contrary to what the other reviewer wrote, I enjoyed the garlic taste. I used fat free yogurt instead of regular, however, and I did not use the full amount called for in the recipe. I also added some seasoning. I enjoyed this recipe.

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