Poached eggs are very popular in this household. I’m obsessed with eggs benedict, my sister is a diehard fan of the vegetarian version eggs Florentine; we try not to do it all that often as hollandaise sauce, whilst delicious as fuck, is really fatty. But now, thanks to the genius folks of Panagyurishte in Bulgaria we have a healthier alternative. Even better still it is most definitely not a poor man’s option, I didn’t miss the hollandaise at all. Win.
I have to point out that traditionally the yoghurt is served cold. I heated it slightly. Sorry, not sorry.
- 4 eggs
- 3 tbsp white wine vinegar
- 250ml greek yoghurt
- 1 clove minced garlic
- Pinch salt
- 50g feta
- ¼ tsp paprika
- 1 tbsp olive oil
NUTRITIONAL CONTENT PER PORTION
- Calories | 189
- Fat | 13.7g
Serves | 4 portions
Prep Time | 5 minutes
Cooking Time | 5 minutes
- Very lightly heat the yoghurt, garlic and a pinch of salt in a saucepan, don’t overdo it, just to take off the fridge-cold edge. Pour into your serving dish.
- Poach the eggs in water with the vinegar. Pop the eggs on top of the yoghurt.
- Crumble the feta on top of the eggs.
- Heat the oil, stir in the paprika and almost instantly remove from the heat. We’re talking five seconds here. Drizzle on top of the eggs
Based on a recipe found at www.sofiagreentour.com