Poached egg on garlicky Greek yogurt with paprika

Ingredients

For 1 serving

• Eggs2
• Nonfat Greek yogurt175 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Paprika2 pinches
• Saltto taste

Contains: lactose, eggs,

Method

1. Bring a small pan of water at least 8 cm deep to a gentle boil.
2. Meanwhile peel and finely grate the garlic and mix it into the Greek yoghurt with a pinch of salt; spread it in a shallow bowl and leave it at room temperature.
3. Crack each egg into a cup. Lower the heat until the water barely simmers, stir to make a gentle whirlpool and slide one egg into the centre; cook for 3 minutes, until the white is set and the yolk still soft to the touch, then repeat with the second.
4. Lift the eggs out with a slotted spoon, rest them briefly on kitchen paper and place them on the yoghurt.
5. Warm the olive oil in a small pan over low heat for 1 minute, turn off the heat and stir in the paprika until the oil turns red, without letting it burn; pour it over the eggs and serve at once.