Poached eggs make the most incredible weekend breakfast or brunch! Combine it with rich and creamy yogurt sauce drizzled on top on a bed of warm toast. Do yourself a favor and whip up this hearty breakfast, which is worth getting out of bed for. Best served alongside wilted spinach and roasted romano tomato.
How To Make Poached Eggs with Sautéed Spinach and Yogurt Sauce
- Mixing bowls
- A medium-sized skillet
- A large pot
- A whisk
- 1 garlic clove small crushed
- 2 tbsp scallions chopped
- ¼ cup spinach leaves
- ⅛ cup yogurt
- ⅛ tsp salt
- 4 slices white bread
- ⅛ cup vinegar
- 4 large eggs
- 4 romano tomatoes
- You will need to prepare the necessary ingredients to make this breakfast delight. Ready, 4 large eggs, romano tomatoes, 4 slices of bread and ¼ spinach leaves.
- Now for the yogurt sauce, you will need 2 tablespoons of scallions, ½ a cup of yogurt and salt and pepper to taste. Set aside 2 tablespoons of vinegar for poaching your eggs.
- To prepare your sauce, add ½ cup of yogurt to a mixing bowl. Throw in a tablespoon of scallions for added flavor and texture.
- One small clove of crushed garlic is added to the yogurt sauce. Season with salt and pepper.
- Now, combine all your ingredients and set aside for assembling your dish.
- Wilt ¼ cup of spinach leaves in a heated skillet.
- Allow to cook over low heat for 3-4 minutes or until spinach leaves are tender.
- Now, add a tablespoon of butter and season with ⅛ teaspoon of salt. Remove, and set aside for later.
- Now time to char your romano tomatoes. Slice the tips of the tomatoes before roasting it in the same heated skillet.
- Sprinkle with a pinch of salt and set aside for later.
- Before preparing your poached eggs, go ahead and toast your slices of white bread.
- Bring 4 inches of water to a simmer (185F) in a large pot and 1 tablespoon of vinegar. The vinegar is added to the water to make sure the protein does not break apart.
- Crack the freshest eggs into a mixing bowl. Using the handle of a wooden spoon, stir the water to create a whirlpool. Gently lower your egg into the middle of the whirlpool. The motion of the water helps envelope the whites around the yolk, creating the perfect spherical shape.
- To achieve a firm white and the perfect runny yolk, you’ll have to poach the eggs for 3 ½ minutes. LIft the egg out using a slotted spoon and drain on a paper towel before assembling.
- Place the poached eggs on your toast and drizzle with a generous amount of yogurt sauce. Serve alongside a roasted, charred tomato and sautéed spinach.
- There you have it! Poached eggs with sauteed spinach and yogurt sauce. So, that’s breakfast, or any other meal, sorted!
- Use Greek yogurt for the perfect rich and creamy texture you’re looking for in a sauce.
Ingredients You Need
Commonly Asked Questions
My poached eggs come out stringy and rubbery. What should I do?
Firstly, use the freshest eggs you can get your hands on. Secondly, don’t salt your poaching liquid, this will create more feathering of the protein. Lastly, if the whites are rubbery, try reducing the amount of vinegar in your poaching liquid.
Can I prepare my poached eggs ahead of time?
Absolutely! Make your poached eggs ahead of time — just have an ice bath ready. After the eggs are done cooking, gently transfer them to the bowl. When you’re about ready to plate the dish, place the pre-cooked eggs in warm water for about 25 seconds, or until the desired temperature.
Can I store poached eggs?
You can store poached eggs in a tightly sealed container and placed in the fridge. It can last in the refrigerator for up to 2 days.