EatSmarter exclusive recipe

Poached Eggswith Herb-Yogurt Sauce

Poached Eggs - Poached Eggs - Velvety like a gentle spring breeze - and simply delicious
163 kcal
Poached Eggs - Velvety like a gentle spring breeze - and simply delicious


Preparation:25 min
Ready in:25 min
1 serving contains (Percentage of daily recommendation)
Calories163 kcal(8%)
Protein11 g(22%)
Fat10 g(13%)
Carbohydrates5 g(2%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For servings

1Garlic clove
½ bunchesChervil
½ bunchesChives
14 ouncesYogurt (low-fat)
3 tablespoonsWhite vinegar
1 tablespoonOlive oil
2 teaspoonsground paprika

Kitchen Utensils

1 Pot, 1 Ladle, 1 Slotted spoon, 1 Small skillet, 1 Wooden spoon, 1 Measuring cups, 1 Tablespoon, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Bowl, 1 Whisk


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1 Peel the garlic and chop finely. Rinse the herbs and shake dry. Pluck chervil leaves and chop finely. Cut chives in rolls.
2 Pour everything into a shallow dish and stir in the yogurt. Season with salt and pepper.
3 Bring a large pot of about 1.5 liters (approximately 1 1/2 quarts) of water with 1 teaspoon of salt to a boil. Add the vinegar.
4 Crack open eggs one at a time into a ladle and carefully slide into the boiling water. After adding each egg, wait until the water boils again (doing so keeps white and yolk together).
5 Simmer eggs in barely boiling water until the egg white is firm, 4-5 minutes. Then scoop out one by one with a skimmer, drain each briefly and place in the yogurt sauce.
6 Heat the oil in a small pan. Add paprika and heat while stirring. Pour paprika oil over the eggs and serve immediately.


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