Recipe Laura Bakhtiarian | Photos Naomi Giatas
Ooey, gooey, creamy and DELICIOUS! Everything you want in a moreish brekky dish.
Time 15 minutes
Serves 4
Ingredients
- 1kg Farmers Union Greek Style Yogurt
- 1–2 garlic cloves, minced
- 4 eggs
- 3 tbsp extra virgin olive oil
- Chilli flakes, to taste
- Paprika, to taste
- Salt and pepper, to taste
- Chilli oil or chilli crunch, to liking
- Fresh herbs (parsley, dill or coriander)
Method
- In a small mixing bowl, combine the room-temperature yoghurt, garlic and a good pinch of salt, whisking well. Divide the yoghurt mixture between four serving bowls and set aside.
- Crack your eggs into four separate small dishes. Bring a small pot of water to the boil, then reduce to a soft simmer. Use your spoon to create a whirlpool in the water, then pour each egg into the water, gently. Leave to simmer for 3–4 minutes, then remove eggs with a slotted spoon.
- Immediately place your poached eggs on top of the prepared yoghurt bowls and drizzle with chilli oil. Season to your taste with herbs, chilli flakes and paprika.
- Serve immediately with your favourite rustic bread for dipping.
We used: Farmers Union Greek Style Yogurt
Whether you’re a plain Jane or a flavour fiend, you’ll love the creaminess of the Farmers Union Greek Style Yogurt range. With options from classic through to lactose-free, plus plenty of fruity flavours up for grabs, this delicious treat can be sweet or savoury — your choice! Check out some more beautiful recipes at farmersunionyogurt.com.au/recipes/
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