Name: Turkish eggs with toast
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/2 cup nonfat Greek yogurt; 1 clove garlic, minced; 1/4 tsp salt; 2 large eggs; 1 1/2 tbsp white vinegar; 2 slices sourdough bread, sliced; 1 tsp extra virgin olive oil; 1/4 tsp smoked paprika; 3 1/3 cups water

Nutrition

Per serving

657 calories

Protein: 42g; 26% of calories
Carbs: 81g; 50% of calories
Fat: 18g; 24% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

In a small bowl, whisk the Greek yogurt with the minced garlic and half of the salt. Set aside at room temperature to take the chill off while you prepare the eggs.
Fill a small saucepan with water and add the vinegar. Bring to a boil, then reduce to a gentle simmer for 10 minutes.
Crack each egg into a small cup. Swirl the simmering water with a spoon and gently drop the eggs in. Poach for 3 minutes until the whites are set but the yolks remain soft. Done when whites set and yolks still soft.
Lift the eggs out with a slotted spoon and drain on a paper towel. Season with the remaining salt. While the sourdough bread toasts, mix the olive oil and smoked paprika in a tiny bowl.
Spread the seasoned yogurt onto a plate. Top with the poached eggs and drizzle with the paprika oil. Serve with the toasted sourdough slices on the side.

Nutrition

Ingredients

Instructions

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