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Turkish Eggs with Garlic Yoghurt and Spinach
Poached eggs on a bed of garlicky Greek yoghurt and wilted spinach, finished with chilli butter. A low-carb restaurant breakfast made simple.
- Serves:
- 2
- Prep time:
- 20 minutes
- Category:
- Breakfast
Ingredients
- 4 whole eggs
- 200 g natural Greek yoghurt
- 1 whole garlic clove
- 100 g spinach
- 20 g butter
- 0.5 tsp chilli flakes
- 0.5 tsp smoked paprika
Instructions
1. Mix the yoghurt with the crushed garlic and a pinch of salt; divide between two shallow bowls. 2. Wilt the spinach in a dry pan and spoon over the yoghurt. 3. Poach the eggs in simmering water for 3 minutes and place on top. 4. Melt the butter with the chilli flakes and paprika until foaming, then drizzle over the eggs.
Nutrition (per serving)
- Calories 330
- Protein 22g
- Fat 24g
- Carbs 7g
- Fibre 1g
- Sugar 5g
- Sodium 300mg