Poached eggs are one of my staple foods – breakfast, lunch, dinner, any time of day they are perfect and they can turn the most boring of ingredients into something quite spectacular.
One issue for some is cooking them perfectly. But once you master the easy technique for cooking poached eggs, you will never fail again.
To Make this Recipe You need The following ingredients:
1 cup (240ml) of fat free plain Greek Yoghurt
1.5 tsps of garlic powder
1 tsp of onion powder
little fresh lemon juice
pinch of dill
pinch of sea salt
120g of whole wheat bread (2xHEb’s)
cooking oil spray
1 tbs of butter (5 syns)
pinch of paprika
pinch of sumac
few handfuls of fresh baby spinach (or similar greens)
sea salt to season
Preheat oven to 20oc/400f (gas mark 6)
Slice the bread slices into halves.
Line a baking tray with foil mist with cooking oil spray. Add the bread. Lightly mist over the top with cooking oil spray and add a little pinch of salt over the top.
Bake in the oven till golden and crisp (about 8-10 mins)
Add the yoghurt to a bowl, along with the garlic powder, onion powder, dill, lemon juice and salt and whisk to combine.
Bring a saucepan of water to a rapid boil, then reduce heat so it is no longer bubbling.
Crack the eggs into a shallow bowl (one at a time) and carefully lower into the water. Cook until white is firm but yolk is soft (approx 3 mins), remove with a slotted spoon.
While the eggs are cooking, melt the butter and whisk in the paprika and sumac until well combine.
Add some spinach to two shallow bowls, along with the yoghurt and crispy toast.
Carefully place the poached eggs on top of the yoghurt and then drizzle over the paprika/sumac infused melted butter.
Season with a little sea salt as needed.