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Poached Eggs with Yogurt: A Delicious and Healthy Breakfast Recipe

Savor the deliciousness of poached eggs atop a creamy Greek yogurt sauce infused with garlic, lemon, and fresh herbs. This flavorful dish is perfect for breakfast, brunch, or a light dinner, offering a satisfying and nutritious option that pairs beautifully with crusty bread.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 large eggs
  • 1 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • Fresh herbs (like dill or parsley) for garnish
  • Crusty bread, for serving (optional)

Instructions

  1. In a medium bowl, combine the Greek yogurt, olive oil, lemon juice, and minced garlic.
  2. Whisk the mixture until it’s smooth and creamy.
  3. Season with salt and freshly ground black pepper to taste.
  4. If you like a bit of smokiness, add the smoked paprika and mix well.
  5. Set the yogurt sauce aside to let the flavors meld while you prepare the poached eggs.
  6. Fill a medium saucepan with water, about 3-4 inches deep, and bring it to a gentle simmer over medium heat.
  7. Add a pinch of salt to the water.
  8. Crack one egg into a small bowl or ramekin.
  9. Create a gentle whirlpool in the simmering water by stirring it with a spoon.
  10. Carefully slide the egg from the bowl into the center of the whirlpool.
  11. Let the egg cook for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.
  12. While the first egg is cooking, repeat steps 8-11 for the remaining eggs, poaching them one at a time.
  13. Once the eggs are done, use a slotted spoon to remove them from the water and gently place them on a paper towel to drain any excess water.
  14. Take a serving plate and spoon a generous amount of the yogurt sauce onto the center.
  15. Use the back of a spoon to create a small well in the yogurt, which will hold the poached egg nicely.
  16. Carefully place one poached egg on top of the yogurt sauce.
  17. Repeat with the remaining eggs, spacing them evenly on the plate.
  18. Drizzle a little extra olive oil over the top of the eggs for added richness.
  19. Sprinkle with additional salt, freshly ground black pepper, and smoked paprika if desired.
  20. Finish with a sprinkle of fresh herbs for a pop of color and flavor.

Notes

  • Serve the poached eggs with crusty bread on the side for dipping.
  • Pair this dish with a simple green salad for a light meal.
  • For added protein, consider serving alongside sautéed spinach or roasted vegetables.
  • Author: Clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes