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Turkish Poached Eggs with Greens and Yoghurt

Name: Turkish Poached Eggs with Greens and Yoghurt
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 250g spinach or kale, trimmed and washed; 1 tbsp white wine vinegar; 4 medium free-range eggs; 1 tsp dried crushed chilli flakes or a pinch of chilli powder; 250g 0% fat Greek yoghurt; 2 garlic cloves, crushed; a few sprigs of dill, finely chopped; 2 slices of wholemeal or wholegrain crusty bread; salt and freshly ground black pepper

Vegetarian

A delicious summer breakfast recipe. Bursting with flavour and full of nutrients.

Preparation Time	5mins
Cooking Time	5mins
Level	Easy
Serves	4
Free Food	FF

Ingredients

250g spinach or kale, trimmed and washed

1 tbsp white wine vinegar

4 medium free-range eggs

1 tsp dried crushed chilli flakes or a pinch of chilli powder

250g 0% fat Greek yoghurt

2 garlic cloves, crushed

a few sprigs of dill, finely chopped

2 slices of wholemeal or wholegrain crusty bread

salt and freshly ground black pepper

Method

Put the spinach in a large saucepan with 1 tablespoon of water. Cover with a lid and cook over a medium heat for about 2 minutes, shaking the pan occasionally, until the leaves wilt and turn bright green. Drain, season lightly with salt and pepper to taste and keep warm. If using kale, steam or cook in boiling water for a few minutes until tender, then drain and season.

Bring a wide pan of water to the boil. Add the vinegar and reduce the heat to a simmer. Gently crack the eggs, one at a time, into a bowl, and then slide them into the simmering water. Poach for 3–4 minutes until the whites are set and the yolks are still runny. Remove carefully with a slotted spoon and drain on kitchen paper.

In another pan, heat the yoghurt and garlic very gently over the lowest possible heat, so the yoghurt doesn’t separate.

Divide the spinach or kale between 4 bowls and spoon the yoghurt over the top or on the side. Add the poached eggs and sprinkle with the chilli flakes or chilli powder and dill. Serve immediately with crusty bread.