Garlic Yogurt and Poached Eggs on Gluten-Free Toast
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Gluten-free bread is lighter per slice and has about twice the fat of wholemeal, so two slices land close to two slices of ordinary bread on calories. It also toasts faster, so watch it.
0% Greek yogurt in place of the full-fat kind the dish usually gets. It is 27 g of protein all in, and the chilli oil is the only fat added.

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