Greek cuisine · Breakfast & Eggs

Poached Eggs with Yogurt

Poached eggs over salted garlic yogurt, drizzled with browned paprika butter and dill.

Ingredients · for 2 servings

• 4 very fresh eggs
• 300 g Greek yogurt
• 2 garlic cloves
• 60 g butter
• 1 tsp sweet paprika
• 1/2 bunch dill
• 2 tbsp vinegar
• Salt, pepper

Instructions

1. Take the yogurt out of the fridge 20 min. beforehand, finely grate the garlic, stir both together with salt and spread onto two shallow plates.
2. In a wide pot, bring 2 l water with the vinegar to just below boiling — it should only tremble gently, not bubble.
3. Crack each egg individually into a cup, stir a whirlpool into the water with a spoon and slide the egg into the center.
4. Let the eggs poach for 3 min. until the white is firmly set and the yolk is still runny, then lift out with a slotted spoon and drain on paper towel.
5. Melt the butter in a small pot and brown over medium heat for 2 min. until nutty-smelling, then remove from the heat and stir in the paprika.
6. Set two eggs on the yogurt, pour over the hot paprika butter, sprinkle with dill and pepper, and serve immediately.