Weight Watchers Recipes
Turkish Poached Eggs in Yoghurt
![TURK](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/02/TURK.jpg?resize=680%2C470&ssl=1)
Ingredients
- 4 eggs
- 1 cup (240ml) of fat free plain Greek Yoghurt
- 1.5 tsps of garlic powder
- 1 teaspoon of onion powder
- little fresh lemon juice
- pinch of dill
- pinch of sea salt
- 120g of whole wheat bread
- cooking oil spray
- 1 tbs of butter
- pinch of paprika
- pinch of sumac
- few handfuls of fresh baby spinach (or similar greens)
- sea salt to season
Instructions
- Preheat oven to 20oc/400f (gas mark 6)
- Slice the bread slices into halves.
- Line a baking tray with foil mist with cooking oil spray. Add the bread. Lightly mist over the top with cooking oil spray and add a little pinch of salt over the top.
- Bake in the oven till golden and crisp (about 8-10 mins)
- Add the yoghurt to a bowl, along with the garlic powder, onion powder, dill, lemon juice and salt and whisk to combine.
- Bring a saucepan of water to a rapid boil, then reduce heat so it is no longer bubbling.
- Crack the eggs into a shallow bowl (one at a time) and carefully lower into the water. Cook until white is firm but yolk is soft (approx 3 mins), remove with a slotted spoon.
- While the eggs are cooking, melt the butter and whisk in the paprika and sumac until well combine.
- Add some spinach to two shallow bowls, along with the yoghurt and crispy toast.
- Carefully place the poached eggs on top of the yoghurt and then drizzle over the paprika/sumac infused melted butter.
- Season with a little sea salt as needed.