Garlic Yogurt and Poached Eggs on Gluten-Free Toast

Make garlic yogurt and poached eggs on gluten-free toast, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 slices, about 70 g Gluten-free bread
2 large (110 g) Egg
100 g Greek yogurt, 0% fat
1 clove, about 3 g Garlic
5 g Olive oil
Half a teaspoon Chilli flakes
A few fronds Fresh dill
A splash, for the poaching water Cider vinegar
Ingredient notes on the recipe page.

METHOD
1. Stir the crushed garlic and a pinch of salt into the yogurt and leave it out so it loses the fridge chill.
2. Poach the eggs for three minutes in barely simmering water with a splash of vinegar.
3. Warm the oil with the chilli flakes in a small pan for thirty seconds, until it smells toasty.
4. Toast the bread, spread the yogurt over, set the eggs on top and spoon the chilli oil over. Finish with dill.

Contains milk and eggs.
Many gluten-free loaves contain egg. Check the bag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/garlic-yogurt-poached-eggs-gluten-free-toast

AI-generated images illustrating the recipe.

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