The eggs in this recipe are poached. I used an egg poacher for many years but it broke or something and I had to learn how to poach them in a pan of water. I discovered that this isn’t really difficult and can be less messy with a couple of tricks. First, I use a frying pan (not cast iron), I fill it with water then add a couple tablespoons of apple cider vinegar or rice vinegar. This gets covered and set on a high heat until it boils. As the water is boiling I break each egg into a small cup (like a measuring cup). When the water is boiling gently pour the eggs out of the cups and into the water. This helps keep them together and evenly cooked. Bring the water back to a boil then cover the eggs and turn off the heat. Let them cook for about 4-5 minutes depending on how runny you like the yokes. Remove them from the pan with a slotted spoon.
1 TBS Butter
1 TBS Olive Oil
1 clove minced garlic
1 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
pinch of salt
1/2 cup greek yogurt
Spinach leaves or other greens of choice.
In a small sauce pan melt the butter and olive oil together. Add the garlic and cool for about 30 seconds on medium low. Add the other spices and salt.
In the meantime poach the eggs.
Create a bed of spinach, lay the eggs in the bed, spoon the sauce over the eggs and top with the yogurt. Serve with toast.
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