NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

1 cup nonfat Greek yogurt

1 oz cheddar cheese

1 slice white bread

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Fill a medium saucepan with water and a splash of vinegar, bringing it to a very gentle simmer over medium heat.

• 2

  In a small microwave-safe bowl, combine the nonfat Greek yogurt and the shredded cheddar cheese.

• 3

  Heat the yogurt and cheese mixture in the microwave for 30 to 45 seconds, stirring halfway through, until the cheese is completely melted and the sauce is smooth.

• 4

  Whisk the sea salt and black pepper into the warm yogurt-cheese sauce until well incorporated.

• 5

  Toast the slice of white bread until it is golden brown and crisp, then place it in the center of a plate.

• 6

  Crack each egg into a small ramekin or cup to ensure the yolks remain intact.

• 7

  Gently slide the eggs one by one into the simmering water and poach for 3 to 4 minutes until the whites are fully set but the yolks are still runny.

• 8

  Carefully remove the poached eggs from the water using a slotted spoon and place them on a paper towel to drain any excess moisture.

• 9

  Arrange the poached eggs on top of the toasted white bread.

• 10

  Pour the warm, velvety yogurt-cheese sauce generously over the eggs and serve immediately while hot.