Description
This delicious poached egg recipe features creamy Greek yogurt and aromatic spices, perfect for breakfast or brunch.
Ingredients
Scale
- 4 large eggs
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 2 tbsp butter
- 1 tsp smoked paprika or Aleppo pepper
- 1 tsp olive oil
- Salt, to taste
- Fresh dill or parsley, for garnish
- Optional: toasted bread, for serving
Instructions
- Bring a pot of water to a gentle simmer. Add a pinch of salt.
- Poach the eggs: crack each egg into a small bowl, then gently slide into simmering water. Cook 3–4 minutes for runny yolks. Remove with a slotted spoon.
- In a small bowl, mix Greek yogurt with minced garlic and a pinch of salt.
- Spread the yogurt mixture on a serving plate. Place poached eggs on top.
- In a small pan, melt butter and add smoked paprika (or Aleppo pepper) and olive oil. Swirl for 30 seconds until fragrant.
- Drizzle the paprika butter over the eggs and yogurt.
- Garnish with fresh dill or parsley and serve with toasted bread if desired.
Notes
- For best results, use fresh eggs for poaching.
- Adjust seasoning based on personal preference.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg