Empty My Fridge
Perfectly Poached Eggs Breakfast
Ingredients
- Garlic · minced2
- Greek yoghurt2 ½ tbsp
- Lemon · juiced½
- Lime¼
- Butter3 tbsp
- Smoked paprika1 ½ tsp
- Chili flake · dried flakes½ tsp
- Vinegar3 tsp
- Egg2–4
- Extra virgin olive oil1 ½ tsp
- Bread · toasted
- Dill
- Parsley
Instructions
- Preheat the oven to 180°C (350°F). Wrap the whole garlic bulb in foil with a drizzle of oil, seal it into a parcel and roast for 45 minutes, until soft and tender. Let cool slightly.
- Melt the butter in a small pan over medium heat with the smoked paprika, chilli flakes and seasoning. Cook for 2 minutes, then set aside.
- Make the citrus yogurt by mixing the yogurt with the minced garlic, lemon and lime zest, lemon juice and seasoning.
- Bring a pan of water to a boil over high heat and add the vinegar. Poach the eggs for 2 1/2 minutes, or until done to your liking. Drain on paper towel.
- Toast the bread, spread it with the roasted garlic and citrus yogurt, top with the eggs, drizzle with the chilli paprika butter and garnish with dill, parsley and cracked black pepper.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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GarlicEggLemonYoghurtLimeBreadGreek yoghurt
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