If you've grown bored of omelets and scrambles, this heavenly dish will make you feel like you're eating eggs again for the first time. A poached egg drizzled in paprika and parsley-spiked butter and set on a pillow of full-fat yogurt and garlic is a revelation.
Stir yogurt and garlic together and spread on a plate. Set aside.
Fill a skillet or small pot with 2-3 inches of water. Add vinegar and bring to a very light simmer. Carefully crack the egg into a small cup. Very gently, slide the egg into the simmering water. Cook the egg undisturbed for 2-4 minutes, until the egg white is cooked. If the egg has stuck slightly to the bottom, first use a plastic spatula to loosen it, then lift the egg out of the water with a slotted spoon. Place the egg on top of the yogurt.
Over medium heat, melt the butter and add parsley, paprika, red pepper flakes and salt. Turn off the heat when the butter begins to sizzle and brown. Drizzle the butter on top of the egg.
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 258 (79%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 250.9mg||77 %|
|Sodium 2437.4mg||84 %|
|Potassium 288.7mg||8 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6.7g|
|Protein 9.7g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 325
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