This one started after I had leftover yogurt in the fridge and zero energy for a full breakfast spread. I wanted something warm, creamy, and not heavy.
Poaching eggs was quick, and folding in chopped herbs into yogurt made it feel fresh and more layered. A drizzle of olive oil and some toasted bread, and it all came together better than I expected.
Now it’s my go-to when I want something that feels clean but complete. The poached eggs are soft and rich, and the herbed yogurt is cool and bright. It’s simple, but when everything hits the plate together, the contrast in temperature, texture, and flavor makes it feel more like a planned dish than a last-minute fix.
Why You’ll Keep Coming Back to This
It’s warm, creamy, and sharp in all the right ways. You can build a full plate or eat it straight from the bowl.
- Poached eggs give the dish a soft, rich base
- Herbed yogurt keeps things fresh and cool
- No heavy cooking or long prep
- Works with toast, veggies, or just a spoon
Simple Ingredients That Work Together
This isn’t a long list, but each element brings something specific to the plate. It’s all about contrast—warm eggs, cold yogurt, soft yolk, a little crunch on the side.
- Eggs – Fresh eggs poach better and keep their shape
- Plain Yogurt – Thick, unsweetened works best (Greek or strained)
- Fresh Herbs – Parsley, dill, mint, chives, or a mix
- Garlic (optional) – A tiny amount, grated into the yogurt for depth
- Olive Oil – For drizzling at the end
- Salt & Black Pepper – Basic seasoning
- Optional: Aleppo Pepper or Smoked Paprika – For a little heat and color
- Optional: Lemon Zest – Brightens the yogurt without making it sour
Start with just the basics or layer on more depending on what you’ve got around.
Step-by-Step Guide to Making Poached Eggs with Herbed Yogurt
This dish is all about timing and letting each part shine. It’s quick, but still worth making carefully.
- Make the Yogurt Base – Stir yogurt in a bowl until smooth. Add chopped herbs, salt, and a touch of garlic or lemon zest if using.
- Prep the Water – Fill a pot with water and bring it to a gentle simmer. Add a splash of vinegar if you want to help the egg hold its shape.
- Poach the Eggs – Crack an egg into a small bowl, then gently slide it into the water. Poach for about 3 minutes until the white is set and the yolk is soft.
- Remove and Drain – Use a slotted spoon to lift the egg from the water. Let it drain on a paper towel for a few seconds.
- Assemble and Serve – Spread herbed yogurt onto a plate or shallow bowl. Place the poached eggs on top. Drizzle with olive oil and sprinkle with pepper or spice.
Everything should be warm and ready to eat—cool yogurt, soft egg, and a drizzle of fat and spice to finish.
What to Serve It With
It can be part of a spread or a full meal on its own. A few things on the side make it even better.
| Add-On | What It Brings |
|---|---|
| Toasted Bread or Pita | Crisp, chewy base for scooping |
| Sautéed Greens | Warm and earthy |
| Roasted Carrots or Beets | Sweet and soft |
| Chickpeas or White Beans | For something more filling |
| Olives or Pickled Veggies | Adds salt and tang |
Whether you serve it simple or build it out, it’s easy to balance the flavors.
Click here to preview your posts with PRO themes ››
How to Store and Reheat
This dish is quick to make, so there’s not much reason to prep ahead. That said, the yogurt holds up well for a few days if you want to mix the herbs in advance.
Store herbed yogurt in the fridge for up to 3 days. For poached eggs, they’re best fresh—but if needed, poach ahead and reheat by lowering them into simmering water for 30–60 seconds.
Avoid the microwave—it overcooks the yolk and messes with the texture.
Frequently Asked Questions
1. What’s the best type of yogurt to use?
Plain Greek yogurt or strained yogurt works best—it’s thick and holds its shape under the eggs.
2. How do I stop poached eggs from spreading?
Use fresh eggs and a gentle simmer. A splash of vinegar in the water also helps.
3. Can I poach eggs ahead of time?
Yes, store them in cold water in the fridge. To reheat, drop into hot water for 30–60 seconds.
4. What herbs go best with this?
Dill, mint, parsley, and chives all work well. Mix them or use whatever you have fresh.
5. Can I add spice on top?
Definitely. Try Aleppo pepper, red chili flakes, or smoked paprika for warmth and color.
Poached eggs with herbed yogurt are simple, fast, and easy to adapt—great for breakfast, lunch, or something in between.
Poached Eggs with Herbed Yogurt
Equipment
- Saucepan For poaching eggs
- Slotted Spoon To lift eggs from water
- Mixing Bowl To stir together yogurt and herbs
Ingredients
- 4 eggs fresh
- 1 cup plain Greek yogurt
- 2 tablespoons chopped fresh herbs such as dill, mint, parsley
- salt and black pepper to taste
- 1 teaspoon olive oil for drizzling
- 1/4 teaspoon Aleppo pepper or paprika optional
- lemon zest optional, for brightness
Instructions
- In a bowl, stir together yogurt, chopped herbs, salt, and optional lemon zest until smooth.
- Fill a saucepan with water and bring to a gentle simmer. Add a splash of vinegar if desired.
- Crack an egg into a small bowl and gently slide it into the water. Poach for about 3 minutes until whites are set.
- Lift eggs with a slotted spoon and drain briefly on paper towels.
- Spread herbed yogurt onto a plate, top with poached eggs, drizzle with olive oil, and sprinkle with pepper or spice.
Notes
- Use the freshest eggs possible for neater poaching.
- Yogurt can be made up to 3 days ahead and stored chilled.
- Reheat poached eggs gently in hot water, not the microwave.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!