Treat yourself to a gourmet breakfast of poached eggs served in restaurant style. Following the step-by-step recipe, you will get the perfect eggs with a dense protein coat and a liquid yolk. Submit them to a pillow of yogurt with garlic and herbs with crispy fresh bread and watercress for a more interesting spicy taste. And on top sprinkle with hot walnuts in melted butter. Dip slices of bread into a mixture of yogurt and leaked yolk and enjoy. Nutrition value of one serving: (4 total) Calories 540, total fat 33 g, saturated fat 10 g, protein 27 g, carbohydrates 34 g., fiber 3 g., cholesterol 396 mg., sodium 1003 mg., sugar 6 g. 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 large eggs
- 1 and 1/3 Art. plain greek yogurt
- 2 small cloves of minced garlic
- 3 tbsp. l chopped fresh dill
- 3 tbsp. l olive oil
- 2 tbsp. l white wine vinegar
- 2 large pinches of red pepper flakes
- 2 tbsp. l chopped walnuts
- 2 tbsp. l (30 gr.) Butter
- 1 bunch of watercress, cut stems stiff
- 1 small whole grain baguette, cut horizontally fried and sliced in half
Recipes with similar ingredients: eggs, whole grain bread, watercress, walnuts, dill, garlic, yogurt
Recipe preparation:
- Combine in a medium-sized bowl of yogurt, garlic, dill, 2 tbsp. l olive oil, 0.5 tsp salt and a little ground black pepper; mix to evenly distribute all ingredients. Put yogurt on 4 plates.
- Pour about 7 cm of water into a large pot and bring to boiling. Add vinegar and reduce heat to moderate for maintaining a low boil. Break 4 eggs into separate small ones. bowls or cookie cutters. Gently dip each egg into the water. Cook until the proteins harden, but the yolks are still liquid, about 3 minutes.
- Remove the poached eggs with a slotted spoon and pat dry from the bottom a kitchen towel. Arrange on plates. Give water again boil and repeat with the remaining four eggs; lay on plates. Sprinkle a pinch of salt and red pepper over the eggs.
- Fry walnuts in a small skillet over medium heat, stirring until golden, about 4 minutes. Add a pinch flakes of red pepper, then stir in the butter until it is will melt. Put nuts on poached eggs.
- Combine the watercress in the medium-sized bowl with the remaining 1 Art. l olive oil and a pinch of salt; put on plates. Serve with bread.
