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Poached Eggs with Arugula Microgreens

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11 00:10:00
hour(s): minute(s) : second(s)
Ingredients Minutes Calories
Preparation time Cooking time Servings
00:05:00
hour(s): minute(s) : second(s)		 00:05:00
hour(s): minute(s) : second(s)		 2
Vegan Stuffing

Ingredients


1 Cup Plain Greek Yogurt
1 Clove Garlic, finely grated
2 Tablespoons Butter
1 Pinch Salt
1 Pinch Pepper
1/2 Teaspoon Smoked Paprika
1 Tablespoon Chili-Onion Crunch
1 Pinch Red pepper flakes, to taste
3 Large Eggs
1 Handful Arugula Microgreens
1 Pinch Green Onions, Sliced for garnish

Instructions


  1. Combine the Greek yogurt, chili-onion crunch & minced garlic in a bowl.
  2. Season with salt and pepper.
  3. Fill a saucepan with about 4 inches of water; bring to a boil.
  4. You can add a tiny bit of vinegar to the water to help keep the egg white together.
  5. Once the water is boiling, reduce the heat to a simmer.
  6. Use a wooden spoon to stir the water to create a vortex.
  7. Break 1 egg into a cup and slowly slide it into the water.
  8. Cook until whites are set but yolks are still soft about 2 ½ – 3 minutes.
  9. With a slotted spoon, transfer the eggs to a paper towel-lined plate.
  10. Brown the butter in a saucepan, stirring constantly, until nutty and golden brown with foam forming on top.
  11. Stir in a pinch of salt and the paprika and red pepper flakes; remove from heat.
  12. Divide the yogurt mixture between 2 plates.
  13. Top each plate with 2 poached eggs and drizzle with the warmed, seasoned browned butter.
  14. Garnish with pepper, green onion & peppery arugula microgreens.
  15. Serve with warm lavash or pita bread.


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