Greek · Breakfast
Eggs Poached in Yogurt Sauce
Two eggs poached in warmed garlic yogurt sauce, finished with a sizzled butter and paprika drizzle. Rooted in Greek and eastern Mediterranean cooking, the dish pairs tangy strained yogurt with soft-set yolks, fresh dill, and crusty bread for scooping. Served warm as a savoury breakfast or light lunch.
$3
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
423Calories
23.6gProtein
28.4gFat
17.2gCarbs
4.9gSugar
1.2gFiber
758mgSodium
432mgChol
14.8gSat Fat
360mgPotassium
240mgCalcium
2.7mgIron
1.4mcgVitamin B12
3.8mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
hidden-gems
vegetarian
breakfast
Instructions
1
Prep
Mince the garlic and stir it into the Greek yogurt with the lemon juice and salt.
2
Heat
Bring a small saucepan of water to a bare simmer with the vinegar. Slide both eggs into the water and poach 3 minutes until whites set but yolks wobble.
3
Warm
Heat the yogurt mixture in a small skillet over low heat 1–2 minutes, stirring constantly, until warmed through without bubbling.
4
Plate
Spread the yogurt sauce on a shallow plate, set the poached eggs on top, drizzle paprika butter over them, scatter dill on top, and serve with bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 1 cup240g full-fat Greek yogurt
- 2 clove2 clove garlic
- 2 tbsp28g butter
- 1 tsp1 tsp paprika
- 2 slice60g crusty bread
- 1 tsp1 tsp lemon juice
- 1/4 tsp1/4 tsp salt
- 2 tsp2 tsp white wine vinegar
- 2 tsp2 tsp fresh dill
