Poached Egg on Yogurt with Chili Oil
A creamy, spicy, and satisfying dish featuring a perfectly poached egg over thick yogurt, drizzled with chili oil and topped with fresh chives and green onions. Ready in under 30 minutes, it's perfect for breakfast, brunch, or a light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 16g
Ingredients
- 1 cup plain Greek yogurt
- 2 large eggs
- 2 tablespoons chili oil
- 2 tablespoons chives
- 2 tablespoons green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Bring a medium pot of water to a gentle simmer over medium heat. Add 1 tsp salt (optional) and 1 tbsp vinegar (optional) to help the egg whites set.
- 2
Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool, then slide one egg into the center. Poach for 3-4 minutes until the white is set but the yolk is still soft.
- 3
Remove the poached egg with a slotted spoon and drain on a paper towel. Repeat with the second egg.
- 4
Spread the 1 cup Greek yogurt onto a serving plate, creating a slight well in the center.
- 5
Place the poached eggs on top of the yogurt. Season with the 0.5 tsp salt and 0.25 tsp black pepper.
- 6
Drizzle the 2 tbsp chili oil over the eggs and yogurt. Sprinkle with the 2 tbsp chopped chives and 2 tbsp sliced green onions. Serve immediately.
- 7
For extra flavor, add a pinch of smoked paprika or a squeeze of lemon juice before serving if you have them.
Tools you’ll need
- medium pot
- slotted spoon
- small bowls
- serving plate
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