Ingredients
1 small garlic cloves, crushed
1 tbsp chives, chopped
½ cup spinach leaves
⅛ cup yogurt
¼ tsp salt
⅛ tsp pepper
4 slices white bread
⅛ cup vinegar
1 tbsp butter
4 large eggs
4 Roma tomatoes
Preparation
To prepare the sauce, add the yogurt to a mixing bowl. Next, add the chopped chives.
Then add the crushed garlic to the sauce. Season with salt and pepper.
Mix all the ingredients then set aside for later.
Wilt the spinach leaves in a heated skillet.
Cook over low heat for 3 to 4 minutes or until spinach leaves are tender.
Now, add the butter and season with salt. Stir briefly to coat the spinach then remove and set aside for later.
Next, slice the tips off of the Roma tomatoes before roasting it in the same heated skillet.
Sprinkle with a pinch of salt and pepper and set aside for later.
Toast the slices of white bread on a skillet until slightly brown.
Bring 4 inches of water to a simmer at 185 degrees F in a large pot. Then add the vinegar to the water.
Crack eggs into a mixing bowl. Using a spoon, stir the water in a circular motion to create a whirlpool. Gently lower the egg into the middle of the whirlpool.
Poach each egg for 3 ½ minutes for a firm egg white and runny yolk.
Remove the egg out using a slotted spoon and drain on a paper towel before assembling.
Place the poached eggs on the toasted bread, then top with a generous amount of yogurt sauce.
Serve alongside the roasted, charred tomato and sauteed spinach. Finally, garnish with chives for color.
Serve it for breakfast or brunch, and Bon Appetit!
