Poached Eggs

Ingredients

• 1 Garlic clove
• 0.5 bunch chervil
• 0.5 bunch Chives
• 400 g yogurt (1.5% fat)
• Salt
• Pepper
• 40 ml white wine vinegar
• 4 eggs
• 1 tbsp Olive Oil
• 2 tsp Paprika powder

Instructions

1. 1.

   Peel the garlic and finely chop it. Wash the herbs and shake them dry. Pinch off the chervil leaves and finely chop them; cut the chives into rings.

2. 2.

   Place everything in a shallow bowl and stir in the yogurt. Season with salt and pepper.

3. 3.

   Bring about 1.5 liters of water to a boil in a large pot, add 1 tsp salt, then pour in the vinegar.

4. 4.

   Crack each egg one at a time into a soup ladle and gently slide it into the boiling water. Wait after each egg until the water boils again (this keeps the white and yolk together).

5. 5.

   Poach the eggs for 4–5 minutes in barely simmering water until the whites are set. Then remove them one by one with a slotted spoon, let them drain briefly, and place them in the yogurt sauce.

6. 6.

   Heat oil in a small pan. Add paprika powder and stir over low heat until it becomes fragrant. Drizzle the paprika oil over the eggs and serve immediately.