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🍽️ Poached Eggs with Yogurt Dip and Paprika Oil

163 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 0.5 bunch chervil
• 0.5 bunch chives
• 400 g yogurt (1.5% fat)
• salt
• pepper
• 40 ml white wine vinegar
• 4 eggs
• 1 tbsp olive oil
• 2 tsp paprika powder

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Wash the herbs and shake them dry.
3. 3. Pluck the chervil leaves off the stems and chop them finely.
4. 4. Cut the chives into fine rings.
5. 5. Place the garlic and all the herbs into a shallow bowl.
6. 6. Stir the yogurt into the herb mixture.
7. 7. Season the sauce with salt and pepper to taste.
8. 8. Pour about 1.5 liters of water and one teaspoon of salt into a large pot.
9. 9. Bring the water to a boil.
10. 10. Add vinegar to the boiling water.
11. 11. Crack one egg individually into a soup ladle.
12. 12. Gently let the egg slide into the hot water.
13. 13. Wait after each egg until the water boils again.
14. 14. Poach the eggs for four to five minutes.
15. 15. The water should only be simmering gently during this time.
16. 16. Remove the eggs one by one using a slotted spoon.
17. 17. Let the excess water drain from the eggs.
18. 18. Place the eggs into the yogurt sauce.
19. 19. Heat some oil in a small frying pan.
20. 20. Add paprika powder to the hot oil.
21. 21. Stir briefly over low heat until the oil is aromatic.
22. 22. Drizzle the paprika oil over the eggs.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 163
• Protein: 11 g · Fett/Fat: 10 g · Carbs: 5 g