Creamy White Yogurt Base with Two Soft Poached Eggs
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.
- 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)
Instructions
- Fill a medium saucepan with water and bring it to a gentle simmer. Add the vinegar.
- 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.
- Meanwhile, spread yogurt on a serving plate. Optional: mix yogurt with garlic and a pinch of salt for extra flavor.
- Remove eggs with a slotted spoon and blot with paper towels to remove excess water.
- Place poached eggs over the yogurt base. Drizzle with olive oil or butter and sprinkle with paprika or chili flakes and herbs.
- 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
