Turkish poached eggs

Every once in a while I run across a recipe that sounds disgusting.  And, therefore, I MUST TRY IT.  The dish known as Cilbir is just such a recipe.  I tried it, it was good and WLS friendly!

Cilbir
Serves 2

Ingredients
Two small porcelain ramekins
6 ounces greek (strained) yogurt at room temperature
1 garlic clove, peeled
1/2 teaspoon Kosher salt
1 tablespoon white vinegar
2 eggs 
2 tablespoons butter 
1/4 teaspoon Cayenne Pepper (more to taste)
Dash of sweet or hot paprika

Instructions
1. Mash the garlic to a paste with the salt (I used a mortar and pestle).  Add the yogurt and blend well.

2. Put Ramekins in a pot with water to cover and bring to a boil.  Using tongs, carefully transfer the ramekins to towel to drain. Leave the pot of water simmering on the stove.

3. Add the vinegar to the water and maintain at a simmer. One by one, break eggs onto a saucer and gently slip into the water. Poach the eggs until the whites are set but the yolks are still soft , about 3 minutes.

4. Meanwhile, melt the butter and cayenne over the stove just until the butter is short of brown.  Do not let it burn!  This will take the 3 minutes or so from step 3

5.  Carefully remove and drain the eggs with a slotted spoon and place egg in ramkein. Top egg with half of the garlic yogurt, a drizzle of the butter, and a dash of paprika.  Can be served with optional Pita toasts and tahini.

Per serving Calories: 220, 16g Fat, 4g Carb, 13g Protein.  (assuming you use all the butter drizzle, I used about half)