Turkish Eggs with Garlic Yoghurt and Spinach
Breakfast
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 people
Prep Time
20 minutes
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.
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
Nutrition Facts
Calories
330 kcal
Protein
22g
Fat
24g
Carbs
7g
Fiber
1g
Sugar
5g
Sodium
300mg