Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Turn cooking mode on
Step 1
In a bowl, mix the yoghurt with the garlic, lemon juice, dill and a good pinch of salt. Taste and adjust with more lemon or salt if needed. Set aside and let it come up to room temperature.
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For
2
M
I
For the Yoghurt
500
g
Full-fat Greek yoghurt
1
Garlic clove, finely grated
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To poach eggs well, keep the water just below a boil. You want a gentle simmer, not rolling bubbles, or the whites will break apart. Crack the eggs into a small bowl first, then slide them in gently. After about 2 minutes, the eggs will start to lift and float slightly in the water, which is a good sign that the whites have set and the yolk is still runny. Lift them out with a slotted spoon when the whites feel just firm but the centre still has a wobble.
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Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Turn cooking mode on
Step 1
In a bowl, mix the yoghurt with the garlic, lemon juice, dill and a good pinch of salt. Taste and adjust with more lemon or salt if needed. Set aside and let it come up to room temperature.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the Yoghurt
500
g
Full-fat Greek yoghurt
1
Garlic clove, finely grated
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
To poach eggs well, keep the water just below a boil. You want a gentle simmer, not rolling bubbles, or the whites will break apart. Crack the eggs into a small bowl first, then slide them in gently. After about 2 minutes, the eggs will start to lift and float slightly in the water, which is a good sign that the whites have set and the yolk is still runny. Lift them out with a slotted spoon when the whites feel just firm but the centre still has a wobble.
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Made it?
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