Nutrition

Ingredients

• 1 cup plain Greek yogurt
• 2 teaspoons minced garlic
• 3 tablespoons olive oil
• 1 to 2 teaspoons Aleppo pepper or crushed red pepper flakes
• 1 tablespoon white vinegar
• 4 large eggs
• 2 teaspoons snipped fresh dill
• Flake sea salt, optional
• 2 slices rustic white bread, toasted

Instructions

1. 1 In a small bowl, combine the Greek yogurt and garlic. Divide the mixture between two bowls.
2. 2 In a small skillet, heat the oil over medium heat. Add the Aleppo pepper or crushed red pepper, and cook it until it's fragrant, about one minute. Drizzle the spicy oil over the yogurt.
3. 3 Meanwhile, fill a large saucepan with at least 3 inches of water. Bring the water to a boil, then reduce it to a low simmer (the water temperature should be 160° to 180°F). Stir in the vinegar. Editor’s Tip: If you don’t have a thermometer, look for bubbles gently rising from the bottom of the pan. You want the water to be at a simmer.
4. 4 Carefully crack the eggs into individual small bowls, teacups or ramekins. Gently stir the simmering water in a clockwise motion. Hold the egg dish over the water, and gently slip the egg into the water. Repeat with the other eggs. Cook the eggs, uncovered, for three to five minutes, or until the egg whites are completely set and opaque, and the yolks begin to thicken but are not hard. Editor’s Tip: Stirring the water beforehand helps the egg gather itself once you drop it in. Definitely use a ramekin or cup; a cup is even better because you can hold and tip it with the handle. Don't stir the water once the egg is in it, or you may break the yolk.
5. 5 Use a slotted spoon to gently lift the poached egg out of the water. Place the spoon with the poached egg on top of a paper towel-lined plate to drain. Place two eggs in each bowl. Garnish the bowls with fresh dill, and if desired, flake sea salt. Serve the eggs with toast.

Original Source

Want a personalised twist on this recipe?