Poached Eggs with Garlic Yoghurt

Ingredients:

For the Poached Eggs:

• 4 large eggs

• 1 tablespoon vinegar (optional, helps keep eggs together)

• Salt, to taste

• Water (enough to fill a saucepan for poaching)

For the Garlic Yoghurt:

• 1 cup plain yoghurt

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• Salt and pepper, to taste

• Fresh herbs (optional: parsley or dill, for garnish)

To Serve:

• Crusty bread or pita (optional)

• Chili flakes or paprika (optional)

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Instructions:

1. Prepare the Garlic Yoghurt:

• In a small bowl, combine the plain yoghurt, minced garlic, olive oil, and lemon juice.

• Mix well until smooth and creamy.

• Season with salt and pepper to taste.

• Optionally, garnish with fresh herbs like parsley or dill. Set aside.

2. Poach the Eggs:

• Bring a pot of water to a gentle simmer (about 180-190°F or 82-88°C). Add a splash of vinegar to the water if desired.

• Crack each egg into a small bowl or cup.

• Create a gentle whirlpool in the simmering water by stirring with a spoon, and then gently slide the eggs one by one into the water. This helps the eggs stay together while poaching.

• Poach the eggs for 3-4 minutes for soft yolks (or longer if you prefer firmer yolks).

• Use a slotted spoon to carefully remove the eggs from the water and set them on a plate lined with a paper towel to drain excess water.

3. Assemble:

• Spoon a generous amount of garlic yoghurt onto a plate or bowl.

• Gently place the poached eggs on top of the yoghurt.

• If desired, drizzle with olive oil and sprinkle with chili flakes or paprika for extra flavor.

• Serve with crusty bread or pita for dipping.

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Tips:

• For extra richness, you can drizzle some olive oil over the eggs after placing them on the garlic yoghurt.

• Feel free to adjust the garlic and lemon juice to your taste preference.

• This dish is perfect as a breakfast, brunch, or light dinner.

Enjoy your Poached Eggs with Garlic Yoghurt!