“I love the unexpected savouriness of this dish. The flavours of sage, garlic and paprika make it taste totally different to any other egg dish. It’s also not as heavy as traditional egg dishes that are usually served with Hollandaise sauce, and could be served as lunch or dinner.
- 2 garlic cloves, very finely slivered
- 2½ cups plain, Greek-style yoghurt cups
- 2–3 Tspns white wine vinegar
- 4 very fresh free-range eggs (we recommend Woolworths’ organic or indigenous eggs), cracked into small
- 2 Tspn Coconut Oil
- Fresh or dried sage or Italian parsley a few leaves (crumbled if dried)
- 1 Tspn smoked Spanish paprika
- Himalayan salt and freshly ground black pepper, to taste
- Melba Toast or Grissini Bread sticks for serving
- Stir the garlic into the yoghurt and spread over two plates to form little beds for the eggs. Boil a small saucepan of water, add the vinegar and gently lower the first egg into the water. Feel free to do the whirlpool thing if you like, but it never seems to make a difference to my poaching endeavours.
- Keep the water on a low boil and cook each egg for about 3 minutes (for soft-yolk eggs), keeping the others warm under a lid on a warm plate.
- While the eggs are cooking, melt the coconut oil in a pan, stir in the sage leaves (if they’re fresh, fry them until crispy) or parsley, add the paprika and remove from the heat.
- Remove the eggs from the saucepan using a slotted spoon and place on the yoghurt. Spoon the paprika-sage oil over the eggs, season and eat with your melba or grissini sticks.