Breakfast · ALWAYS FREE
Garlic-yogurt poached eggs with paprika butter
Fully set poached eggs sit on garlic yogurt with warm paprika butter and measured toast alongside.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Stir yogurt, garlic and salt together. Divide between two shallow bowls. Keep refrigerated while preparing other ingredients, then take out shortly before serving; do not leave yogurt out for an extended warming period.
- Bring about 3 inches (8 cm) of plain water to a very gentle simmer in a wide saucepan. Crack each egg into a small cup and slide gently into the water, working in two batches if crowded. Poach 6–8 minutes or until both whites and yolks are firm; check the center reaches 160°F (71°C), extending cooking as needed. Keep water below a rolling boil. Lift with a slotted spoon and drain briefly.
- Toast all four bread slices without added fat. Melt butter in a small pan over low heat. Remove from heat and stir in paprika for about 15 seconds; do not scorch it. If cooking eggs in batches, prepare toast and butter during the second batch.
- Place two drained eggs on each yogurt bowl. Divide all paprika butter and dill over the bowls and serve immediately with two toast slices each. Keep unused ingredients refrigerated; refrigerate assembled leftovers within 2 hours and use within 1 day, reheating the eggs to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 2- Calories
- 497 kcal
- Protein
- 29.1 g
- Total carbohydrate
- 36.5 g
- Total fat
- 25.8 g
- Total sugars
- 8.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Two eggs, half the yogurt and paprika butter and 60 g toast per serving. Contains egg, milk and wheat. Vegetarian requires bread without animal shortening and suitable dairy labels. This fully set egg version does not claim the traditional runny-yolk texture; no additional toppings included.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Garlic-yogurt poached eggs with paprika butter: whole egg without shells; plain whole-milk Greek yogurt; garlic; unsalted butter; ground sweet paprika; fresh dill; salt; commercial white bread. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
