Ingredients
- 2 large eggs
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika (or smoked paprika)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- In a small bowl, mix the Greek yogurt with the minced garlic, salt, and pepper. Set aside.
- Bring a pot of water to a gentle simmer. Carefully crack the eggs into the water and poach them for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
- In a small pan, heat the olive oil over medium heat. Add the paprika and red pepper flakes (if using), cooking for about 1 minute until fragrant, then remove from heat.
- To serve, spread the garlic yogurt mixture onto a plate. Place the poached eggs on top and drizzle with the paprika-infused butter.
- Garnish with fresh parsley and serve with crusty bread for dipping.
Notes
- Storage/Reheating: Best served immediately. However, the yogurt and paprika butter can be stored separately in airtight containers in the fridge for up to 1-2 days. Reheat the yogurt mixture gently in the microwave or over low heat.
- Customizations: Add sautéed spinach, roasted tomatoes, or olives for extra flavor. For extra spice, increase the red pepper flakes or add cayenne pepper to the butter mixture.
- Vegan Option: Swap out the Greek yogurt for dairy-free yogurt and use plant-based butter for a vegan version.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Poaching, Pan-frying
- Cuisine: Mediterranean
- Diet: Gluten Free
