Poached eggs on spinach
Poached eggs on spinach with yogurt and crispy garlic are a quick, elegant dish that combines creaminess, freshness, and a slightly spicy touch. Thank you for the recipe. how I like to eat.
Number of servings
2
Sharpness level
MILD
Preparation time
Difficulty level
EASY
INGREDIENTS
- 2 tablespoons Ypin Agro Crunchy Garlic in Chili Oil
- 4 eggs
- 200 g fresh spinach
- 300 g Greek yogurt
- 1 clove of garlic
- 1 tablespoon olive oil
- A handful of raspberries
- Black sesame seeds for sprinkling
- Salt, pepper to taste
A METHOD OF PREPARING
- Heat olive oil in a pan and add the chopped garlic. When it begins to brown slightly, add the spinach. Sauté for a few minutes, until the leaves are tender. Season with salt and pepper. Set aside.
- Bring water to a boil in a wide saucepan and add about 25 ml of vinegar. Reduce the heat to prevent the water from boiling too vigorously. Crack the eggs into a small bowl one at a time and carefully pour them into the water, creating a whirlpool with a spoon. Cook each egg for about 2,5–3 minutes, until the white is set but the yolk is still runny. Carefully remove the eggs with a slotted spoon and drain on paper towels.
- Spread yogurt on a large plate. Place sautéed spinach in the center, then carefully arrange the poached eggs on top. Drizzle with a spoonful of crispy garlic chili. Sprinkle with sesame seeds, add raspberries, and a sprig of fresh dill. Enjoy!
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