Creamy White Yogurt Base with Two Soft Poached Eggs

Why You’ll Love This Recipe

It’s quick, nourishing, and incredibly satisfying with minimal ingredients. The creamy yogurt provides a protein-rich base, while the poached eggs add richness and texture. It’s perfect for those who enjoy clean, simple meals that still feel indulgent. You can dress it up with herbs, spices, or a drizzle of olive oil to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Thick plain yogurt (Greek or strained)
• Eggs
• Vinegar (for poaching)
• Salt
• Olive oil or butter (optional, for drizzling)
• Garlic, minced (optional, for flavoring yogurt)
• Paprika, Aleppo pepper, or chili flakes (optional, for garnish)
• Fresh herbs like dill, parsley, or chives (optional)

Directions

1. Fill a medium saucepan with water and bring to a gentle simmer. Add a splash of vinegar.
2. Crack each egg into a small bowl. Create a gentle whirlpool in the water and slide the eggs in one at a time. Poach for 3–4 minutes until the whites are set but yolks are still runny.
3. While eggs are poaching, spread a generous layer of thick yogurt onto a serving plate or shallow bowl. Optional: Mix yogurt with a pinch of salt and minced garlic for added flavor.
4. Remove poached eggs with a slotted spoon and gently blot with a paper towel to remove excess water.
5. Place eggs on top of the yogurt base.
6. Drizzle with olive oil or melted butter and sprinkle with paprika, chili flakes, or herbs.
7. Serve immediately with warm pita, sourdough, or crusty bread.

Servings and timing

This recipe makes 1 serving (2 eggs with yogurt) and takes about 10–15 minutes total (5 minutes prep, 5–7 minutes cooking).

Variations

• Turkish-style: Add a drizzle of hot paprika-infused butter for a traditional take.
• Herbed yogurt: Stir chopped fresh herbs into the yogurt for extra freshness.
• Spicy kick: Add harissa, chili oil, or a spoonful of hot sauce.
• Garlic-lemon yogurt: Mix in lemon zest and garlic for a zesty punch.
• Grain base: Serve over cooked farro, quinoa, or rice for a heartier meal.

Storage/Reheating

This dish is best served fresh and is not ideal for storing or reheating, as poached eggs lose their texture.
If needed, you can prep the yogurt base ahead and store it in the fridge for up to 2 days. Poach eggs just before serving.

FAQs

What kind of yogurt works best?

Full-fat Greek yogurt or strained plain yogurt offers the best texture and richness for this dish.

How do I poach the perfect egg?

Use fresh eggs, add vinegar to the water, and create a gentle whirlpool to help the egg whites wrap around the yolk.

Can I use soft-boiled eggs instead?

Yes, soft-boiled eggs with runny yolks are a good alternative if you prefer an easier method.

Is this dish served warm or cold?

The yogurt is cool and the eggs are warm, offering a satisfying contrast in temperatures.

Can I make this dairy-free?

Use a thick dairy-free yogurt like coconut or almond yogurt as a substitute.

What should I serve with this dish?

Serve with crusty bread, pita, or a simple green salad to make it more filling.

Can I add toppings?

Absolutely. Try za’atar, sumac, dukkah, or toasted seeds for extra flavor and crunch.

How do I avoid watery poached eggs?

Use fresh eggs and drain them on a paper towel after poaching to remove excess water.

Can I flavor the yogurt?

Yes, stir in garlic, lemon zest, salt, herbs, or even a bit of tahini to build more flavor.

Is this dish suitable for meal prep?

Only the yogurt base can be prepped in advance. The eggs are best poached just before serving.

Conclusion

Creamy White Yogurt with Two Soft Poached Eggs is a beautifully simple, nutrient-rich dish that feels elegant and comforting all at once. Whether you enjoy it for breakfast or as a light lunch, it’s a flavorful and satisfying way to start or power through your day. Customize it with your favorite toppings, and enjoy a perfectly balanced plate in minutes.

Creamy White Yogurt Base with Two Soft Poached Eggs

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Creamy White Yogurt with Two Soft Poached Eggs is a beautifully simple yet elegant dish that blends tangy yogurt with rich, runny poached eggs. Inspired by Mediterranean flavors, it’s quick, nourishing, and perfect for a satisfying breakfast, brunch, or light lunch.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Total Time: 12 minutes
• Yield: 1 serving
• Category: Breakfast, Brunch, Light Meal
• Method: Poached
• Cuisine: Mediterranean-Inspired

Ingredients

• 1/2 cup thick plain yogurt (Greek or strained)
• 2 large eggs
• 1 tsp white vinegar (for poaching)
• Salt, to taste
• 1 tsp olive oil or melted butter (optional)
• 1 clove garlic, minced (optional)
• 1/4 tsp paprika, Aleppo pepper, or chili flakes (optional)
• Fresh herbs (parsley, dill, or chives), chopped (optional)

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Instructions

1. Fill a medium saucepan with water and bring it to a gentle simmer. Add the vinegar.
2. Crack each egg into a small bowl. Stir the water to create a gentle whirlpool, then slide in one egg at a time. Poach for 3–4 minutes until whites are set but yolks remain runny.
3. Meanwhile, spread yogurt on a serving plate. Optional: mix yogurt with garlic and a pinch of salt for extra flavor.
4. Remove eggs with a slotted spoon and blot with paper towels to remove excess water.
5. Place poached eggs over the yogurt base. Drizzle with olive oil or butter and sprinkle with paprika or chili flakes and herbs.
6. Serve immediately with warm bread.

Notes

• Use the freshest eggs possible for best poaching results.
• Mix lemon zest or tahini into the yogurt for extra dimension.
• Serve with pita, sourdough, or a green salad for a complete meal.

Nutrition

• Serving Size: 1 plate (2 eggs + yogurt)
• Calories: 220
• Sugar: 3g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 15g
• Cholesterol: 370mg