If you a love a poached egg and want something quick and delicious and have a spare pitta or slice of bread kicking about then make this! It’s so tasty and so easy I don’t think you can mess it up, one of my favourite meals to whip up.
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
garlic cloves 2 (crushed)
Greek yoghurt 120 g
lemon ½ (juice)
spinach 400 g
butter 80 g
chilli flakes 2 tsp
egg 4
pitta 4
Method
Prep the yoghurt and chilli butter
Peel and crush the garlic. Juice the lemon
In a bowl mix the yoghurt with the garlic and lemon juice, season to taste with salt and set aside so it comes to room temperature.
Make the chilli butter. Put the butter into a small pan and melt over a medium heat, simmer for 1-2 minutes until it starts to froth and goes a nutty brown colour, remove from the heat and add the chilli flakes. Set aside.
Poach the eggs & cook the spinach
Heat a dash of oil in a large frying over medium heat, add the spinach and let it wilt. Keep warm until serving.
Heat a pan of water, once it’s at a simmering point carefully break in the eggs and leave to poach for 2-3 mins until the whites are firm but the yolks are still runny. Tip: To avoid the yolks breaking before they get into the pan, you can break the eggs into small ramekins.
Gently remove the eggs from the pan with a slotted spoon.
Warm up the pittas as per the packet instructions.
Plate Up
Place theyoghurt into a bowl, top with a poached egg, drizzle with the chilli butter and serve with pittas. Enjoy!
