Turkish · Breakfast
Poached Eggs with Yogurt (Low-Calorie)
Poached eggs set over warm strained yogurt, finished with a paprika-flecked browned butter drizzle in the Turkish cilbir style. Reduced butter and lower-fat yogurt keep it light while garlic, chili and tang carry the dish. Served with toasted bread.
$3
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
385Calories
19.5gProtein
26.3gFat
14.2gCarbs
5.6gSugar
1.1gFiber
713mgSodium
436mgChol
13.8gSat Fat
405mgPotassium
240mgCalcium
2.8mgIron
1.5mcgVitamin B12
2mgVitamin C
low-calorie
vegetarian
low-carb
low-calorie
Instructions
1
Prep
Mince garlic into a small bowl, stir in yogurt and salt, and set aside at room temperature.
2
Bring a small saucepan of water to bare simmer over medium heat, add vinegar, crack each egg into a cup, and slide into water; poach 3 minutes until whites set but yolks wobble.
3
Melt butter over low heat until light golden-brown and nutty, about 1 minute, then stir in paprika and chili flakes; pull off heat immediately.
4
Plate
Spread yogurt over a shallow plate, lift eggs with slotted spoon, drain on paper towel, set on yogurt, drizzle paprika butter over, scatter dill, serve with toasted bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 cup240g plain yogurt, reduced-fat
- 22 small clove garlic
- 2 tsp2 tsp butter
- 1 tsp1 tsp paprika
- 2 tbsp2 tbsp white wine vinegar
- 2 pinch2 pinch salt
- 2 pinch2 pinch dried chili flakes
- 2 tsp2 tsp dill
- 22 thin slice sourdough bread (15g)
