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A photo of a white plate with a bed of herbed yogurt topped with two poached eggs. The eggs are cooked perfectly with a soft yolk. Olive oil is drizzled on top of the eggs, and the plate is sprinkled with chopped herbs and Aleppo pepper. Next to the plate, there is a piece of toasted bread and a lemon wedge. The plate is placed on a marble counter. The background is clean and minimalistic.

Poached Eggs with Herbed Yogurt

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Poached eggs with herbed yogurt bring together warm, soft eggs and cool, tangy yogurt for a light but rich meal. Fresh herbs, olive oil, and a hint of spice make it balanced and flavorful. Serve with toast or veggies for a simple breakfast or lunch.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean-Inspired
Ingredients Equipment Method Notes

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
  • ¼ teaspoon Aleppo pepper or paprika optional
  • lemon zest optional, for brightness

Equipment

  • Saucepan For poaching eggs
  • Slotted Spoon To lift eggs from water
  • Mixing Bowl To stir together yogurt and herbs

Method
 

  1. In a bowl, stir together yogurt, chopped herbs, salt, and optional lemon zest until smooth.
  2. Fill a saucepan with water and bring to a gentle simmer. Add a splash of vinegar if desired.
  3. Crack an egg into a small bowl and gently slide it into the water. Poach for about 3 minutes until whites are set.
  4. Lift eggs with a slotted spoon and drain briefly on paper towels.
  5. 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.

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