Brunch Reinvented

Are you weary of the usual brunch fare? It’s time to revitalize your menu with a scrumptious and wholesome recipe that will delight both your palate and your guests. This Herby Yogurt Poached Eggs on Sourdough combines rich Greek yogurt, zesty lemon, fresh dill, and perfectly poached eggs, all atop crispy sourdough toast and drizzled with a flavorful chili oil. Not only is this dish visually stunning, but it’s also remarkably easy to prepare.

Ingredients:

• 300g 0% fat Greek yogurt
• 1 garlic clove, crushed
• 15g fresh dill, mostly chopped, reserving a few sprigs for garnish
• Zest and juice of ½ lemon
• 40g walnuts (optional)
• 1 tbsp white wine vinegar
• 4 medium eggs (ensure they are very fresh, fridge-cold)
• 4 slices of white sourdough

For the Chili Oil:

• 4 tbsp olive oil
• ½ tsp crushed chilies
• ½ tsp smoked paprika
• Pinch of cayenne pepper

Preparation Steps:

1. Make the Chili Oil: In a saucepan, mix olive oil, crushed chilies, smoked paprika, and a pinch of cayenne with salt. Heat gently over medium heat, then lower to simmer for 2 minutes. Let it infuse and cool.
2. Prepare the Herby Yogurt: In a bowl, combine Greek yogurt, crushed garlic, chopped dill, lemon zest, and juice. Season with salt and pepper to taste. Set aside.
3. Optional Walnut Preparation: If you opt for walnuts, lightly toast them in a pan over medium heat for 2–3 minutes. Roughly chop and set aside.
4. Poach the Eggs: Bring a pot of salted water to a boil, then add white wine vinegar. Crack an egg into a small bowl. Lower the heat to a gentle simmer. Using a slotted spoon, create a slight whirlpool in the water and carefully add the egg. Allow it to cook for about 10 seconds before adding a second egg. Cook for 3–4 minutes, adjusting to your preference. Meanwhile, toast the sourdough slices.
5. Plate the Dish: Spread the herby yogurt mixture over the toasted sourdough. Use a slotted spoon to transfer the poached eggs onto a paper towel to drain briefly. Place the eggs on top of the sourdough slices, drizzle with chili oil, and sprinkle with chopped walnuts if desired. Garnish with dill sprigs.

Tip: To have all eggs ready simultaneously, consider using two pans. Alternatively, cook each for 3 minutes, then immerse in iced water to halt cooking. Return them to simmering water for 1 minute before assembling.

Conclusion

Herby Yogurt Poached Eggs on Sourdough is a brunch masterpiece that merges creamy textures, vibrant flavors, and a hint of spice. Whether you are hosting a weekend gathering or treating yourself to a special breakfast, this recipe is bound to impress. With its ideal balance of protein, healthy fats, and carbohydrates, it offers a nutritious start to your day. Why settle for the ordinary when you can indulge in something extraordinary? Try this recipe today and take your brunch experience to new heights!