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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.

1 serving · 8 ingredients · 4 steps

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Garlic Yogurt and Poached Eggs on Gluten-Free Toast, plated and ready to serve. — The finished recipe. Garlic Yogurt and Poached Eggs on Gluten-Free Toast

Ingredients 1 to 6 for garlic yogurt and poached eggs on gluten-free toast arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for garlic yogurt and poached eggs on gluten-free toast arranged separately on a dark worktop. — Ingredients 7 to 8. A few fronds Fresh dill. A splash, for the poaching water Cider vinegar

Garlic Yogurt and Poached Eggs on Gluten-Free Toast, preparation step 1: Stir the crushed garlic and a pinch of salt into the yogurt and leave it out so it loses the fridge chill. — Step 1. Stir the crushed garlic and a pinch of salt into the yogurt and leave it out so it loses the fridge chill.

Garlic Yogurt and Poached Eggs on Gluten-Free Toast, preparation step 2: Poach the eggs for three minutes in barely simmering water with a splash of vinegar. — Step 2. Poach the eggs for three minutes in barely simmering water with a splash of vinegar.

Garlic Yogurt and Poached Eggs on Gluten-Free Toast, preparation step 3: Warm the oil with the chilli flakes in a small pan for thirty seconds, until it smells toasty. — Step 3. Warm the oil with the chilli flakes in a small pan for thirty seconds, until it smells toasty.

The finished garlic yogurt and poached eggs on gluten-free toast. — Step 4. Toast the bread, spread the yogurt over, set the eggs on top and spoon the chilli oil over. Finish with dill.

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