March 3

Eggs and the Yogurt Sauce

Menu

• Homemade Tortillas
• Black Beans, Corn, Salsa
• Fried Eggs
• Orange Yogurt Sauce [View Recipe]

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  Ingredients

  • .5 tablespoon cornstarch
  • .25 cup water
  • 2 tablespoons butter
  • 1 medium orange (rinsed)
  • .5 tablespoon onion (finely chopped)
  • .5 tablespoon parsley (cleaned and chopped)
  • .125 teaspoon tarragon
  • salt & pepper
  • 2.5 tablespoons yogurt

  Instructions

  We put the cornstarch in a medium pot and gradually stir in the cold water with a heat-safe spatula. When it is well mixed we add the butter. Using our microplane, we grate directly into the pot ¼ teaspoon or so of the zest of the blood orange. Then, we halve the orange and squeeze in ½ tablespoon of the juice. We add the onion, parsley, tarragon, and a sprinkle of salt.

  Over medium heat, we stir the mixture with the spatula, until it comes to a boil. We continue to stir for half a minute and then remove the pot from the heat.

  In a medium bowl, we stir the yogurt with a fork and then gradually add the hot liquid, stirring constantly. When the yogurt is incorporated with the rest of the ingredients, we taste for seasoning and add a little pepper.

  We serve immediately with cooked eggs.

• Salad with Blood Oranges
• Roasted Potato Chips