Poached Egg with Paprika Butter on Herbed Greek Yogurt

This Mediterranean-inspired dish combines the creamy richness of Greek yogurt, the silkiness of a perfectly poached egg, and the warm, smoky flavors of paprika-infused butter. With a hint of fresh herbs and lemon zest, the yogurt provides a refreshing base that balances the richness of the egg and butter. This recipe is perfect for a light brunch or a satisfying appetizer that looks as good as it tastes!

Ingredients:

• 200 g Greek yogurt (full fat or low fat)

• 1 teaspoon lemon zest

• 1 tablespoon fresh dill (or fresh parsley), finely chopped

• 2 large eggs

• 1 tablespoon butter

• 1 teaspoon sweet paprika

• 1/2 teaspoon smoked paprika (optional for extra depth)

• 1 tablespoon white vinegar (for poaching the eggs)

• Salt and pepper to taste

  
  

Instructions:

1. Prepare the herbed yogurt:

   • In a small bowl, mix the Greek yogurt with lemon zest, fresh dill (or parsley), a pinch of salt, and pepper. Stir well until everything is combined and set aside.

2. Poach the eggs:

   • Fill a pot with water and bring it to a gentle simmer. Add a tablespoon of white vinegar (this helps the egg whites firm up).

   • Crack each egg into a small cup or bowl, then gently slide the eggs into the simmering water.

   • Poach for 3-4 minutes, or until the whites are set but the yolks are still soft.

   • Use a slotted spoon to remove the eggs from the water and let them drain on a paper towel.

3. Make the paprika butter:

   • In a small saucepan, melt the butter over medium heat. Once it starts bubbling slightly, add the sweet paprika and smoked paprika (if using).

   • Stir for about 30 seconds to release the flavors, then remove from heat.

4. Assemble the dish:

   • Spread the herbed yogurt onto two serving plates.

   • Place a poached egg on top of the yogurt in the center of each plate.

   • Drizzle the warm paprika butter over the eggs and yogurt, letting it cover the entire dish for a beautiful, vibrant finish.

   • Garnish with additional herbs if desired and a sprinkle of pepper.

   
   

   Nutritional value per serving: 169 kcal | 13 grams of fat | 11 grams of protein

   C02 values for the cake per serving:  628 grams of C02