Poached Eggs with Spinach and Yoghurt

Garlic in the yoghurt might sound a bit strange to you, but where I come from, we drizzle it over most vegetables.

Trust me it is very good, just try it.

Ingredients (Serves 4)

  • 8 eggs at room temperature
  • 6 cups water
  • 8 cups baby spinach leaves, washed
  • 8 thick slices wholemeal bread
  • 1 cup natural yoghurt
  • 2 small cloves garlic, crushed (optional)
  • sea salt and pepper
  • chilli powder


  1. Put yoghurt in a bowl, add garlic if you wish and whisk it a little so that the consistency thins somewhat. This is going to be spooned over the eggs like a sauce.
  2. Put 6 cups of water into a large, deep frypan with a lid.
  3. Bring water to boil then remove from heat. Break eggs quickly into water and cover tightly with lid, return to heat Simmer very gently for about 3 minutes, until the whites are cooked.
  4. Put spinach in a microwave proof dish, cover with plastic and cook on high for 2 minutes or until the leaves collapse.
  5. Cook toast at the same time you put the spinach on to wilt.
  6. Place 2 slices of toast on 4 dinner plates. Place wilted spinach on a clean tea towel, squeeze out excess water then spread it evenly on slices of toast.
  7. Remove eggs from pan with a slotted spoon and rest the spoon on kitchen paper for a few seconds so that the excess water can drain off the eggs. Place eggs on slices of toast spread with spinach. Season with salt and pepper.
  8. Drizzle a little yoghurt over the eggs and sprinkle a little chilli powder on top.