Poached Eggs with Yoghurt

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Poach Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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Ingredients

  • 8 fresh eggs
  • 500 gm - yoghurt
  • 1/2 tsp - red pepper
  • 2 tbsp - vinegar
  • 3 to 4 cloves garlic
  • 1 tbsp - fresh butter
  • 1 tbsp - sunflower oil
  • 7 glasses water
  • 1.5 tsp - salt

How to Make Poached Eggs with Yoghurt

  • Add crushed garlic and 1/2 teaspoon salt to the yoghurt and blend well.
  • Put the mixture aside.
  • Melt fresh butter, sunflower oil and red pepper in a small saucepan.
  • Boil in a pan, 1 tablespoon of vinegar, 1 teaspoon salt and the water.
  • When the water boils, lower the heat so that it will not bubble.
  • Break the eggs into the boiling water.
  • Close the lid of the pan and let the eggs stay in the boiling water for exactly 3 minutes.
  • Take the eggs out of the pan with a perforated spoon, place them on a plate and pour over them the yoghurt with garlic and on top of that, the melted butter mixed with red pepper and serve hot.

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