EatSmarter exclusive recipe

Poached Eggs

with Herb-Yogurt Sauce
4.833335
Average: 4.8 (6 votes)
(6 votes)
Poached Eggs

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

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Health Score:
9,6 / 10
Difficulty:
advanced
Difficulty
Preparation:
25 min.
Preparation
Calories:
163
calories
Calories

Healthy, because

Even smarter

Nutritional values

Yoghurt and eggs provide power here with animal and vegetable protein. The eggs also score points with the fat-soluble vitamin A, which helps us see in the twilight. On top of that, the vitamin gives us a healthy skin colour. Herbs and garlic are full of secondary plant substances that strengthen our immune system and protect our cells from free radicals.

The poached eggs taste just as good for breakfast or brunch as they do for a small dinner or as a light snack for lunch. Best enjoyed with flatbread or baguette bread made from whole grain or potatoes: this adds some extra fibre. The choice of herbs for the yoghurt sauce can vary according to personal preference. The flavours of parsley, dill or borage go well with the lost eggs. By the way: If you want to save a little fat, leave out the spicy paprika oil and in the end just dust paprika powder over the eggs instead.

1 serving contains
(Percentage of daily recommendation)
Calorie163 kcal(8 %)
Protein11 g(11 %)
Fat10 g(9 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.8 μg(9 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate51 μg(17 %)
Pantothenic acid1.3 mg(22 %)
Biotin18.7 μg(42 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C3 mg(3 %)
Potassium270 mg(7 %)
Calcium172 mg(17 %)
Magnesium21 mg(7 %)
Iron1.4 mg(9 %)
Iodine14 μg(7 %)
Zinc1.2 mg(15 %)
Saturated fatty acids3.3 g
Uric acid4 mg
Cholesterol243 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1
½ bunch
½ bunch
14 ounces
3 tablespoons
4
1 tablespoon
2 teaspoons
Preparation

Kitchen utensils

1 large 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 flat Bowl, 1 Whisk

Preparation steps

1.
Poached Eggs preparation step 1

Peel the garlic and chop finely. Rinse the herbs and shake dry. Pluck chervil leaves and chop finely. Cut chives in rolls.

2.
Poached Eggs preparation step 2

Pour everything into a shallow dish and stir in the yogurt. Season with salt and pepper.

3.
Poached Eggs preparation step 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.
Poached Eggs preparation step 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.
Poached Eggs preparation step 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.
Poached Eggs preparation step 6

Heat the oil in a small pan. Add paprika and heat while stirring. Pour paprika oil over the eggs and serve immediately.