Poached eggs with yoghurt sauce

  • Easy
  • 20 min
  • 2 portions
  • 8 ecological or free-range eggs
  • 2 spoons of white wine vinegar
  • 8 spoons of thick natural yoghurt
  • 3-4 garlic cloves
  • 1 spoon of butter
  • 1 teaspoon of hot chilli pepper in powder
  • salt
  • 1.Crush the garlic with salt, mix with yoghurt and put the sauce on four plates.
  • 2.Boil water in a wide but not very high saucepan, add vinegar, put each egg first to a separate bowl and then from a minimum height gently pour the boiling water. Boil until the egg white curdles and the yolk is still liquid, take out using a strainer spoon. You might change the egg shape with a knife if necessary by cutting the uneven egg white.
  • 3.Put on the plates with the sauce. Heat the butter on a small frying pan and when it is melted, add pepper and mix, then pour it over the eggs with yoghurt and serve.