NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.75 cup non-fat Greek yogurt

2 cups cremini mushrooms

1 tsp olive oil

2 cloves garlic

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Clean and slice the cremini mushrooms, then toss them on the baking sheet with olive oil, minced garlic, fresh thyme, sea salt, and black pepper.

• 3

  Roast the mushrooms for 15 to 20 minutes until they are tender and have developed a deep golden-brown color.

• 4

  While the mushrooms roast, add the Greek yogurt to a small bowl, season with a pinch of salt, and spread it across the bottom of two serving plates.

• 5

  Fill a wide saucepan with water and the apple cider vinegar, bringing it to a very gentle simmer over medium-low heat.

• 6

  Crack each egg into a small ramekin and carefully slide them into the water one by one, poaching for about 3 minutes until the whites are opaque but the yolks remain soft.

• 7

  Lift the poached eggs out with a slotted spoon, draining any excess water, and place two eggs onto each yogurt-lined plate.

• 8

  Spoon the warm roasted mushrooms over the eggs and yogurt, then garnish with chopped fresh chives before serving immediately.