Poached Egg on Yogurt with Chili Oil

Step 1

Bring a medium pot of water to a gentle simmer over medium heat. Add 1 tsp salt (optional) and 1 tbsp vinegar (optional) to help the egg whites set.

Step 2

Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool, then slide one egg into the center. Poach for 3-4 minutes until the white is set but the yolk is still soft.

Step 3

Remove the poached egg with a slotted spoon and drain on a paper towel. Repeat with the second egg.

Step 4

Spread the 1 cup Greek yogurt onto a serving plate, creating a slight well in the center.

Step 5

Place the poached eggs on top of the yogurt. Season with the 0.5 tsp salt and 0.25 tsp black pepper.

Step 6

Drizzle the 2 tbsp chili oil over the eggs and yogurt. Sprinkle with the 2 tbsp chopped chives and 2 tbsp sliced green onions. Serve immediately.

Step 7

For extra flavor, add a pinch of smoked paprika or a squeeze of lemon juice before serving if you have them.