Ingredients for 2 people, 290 Kcal pp

• 4 eggs, divided
• 200 g Greek yogurt
• 2 tbsp white wine vinegar
• Natural vivegar
• 2 slices of whole meal bread
• Handful of fresh spinach
• 1 tsp mustard seeds
• 1 tsp tarragon
• Black pepper

Preparation:

Take two eggs and separate the egg yolk from the egg white. You only need the egg yolk. Fill a small saucepan with water and bring to a boil. Lower the heat so that the water keeps boiling gently. Find a bowl that fits on top of the saucepan but doesn’t touch the boiling water. Mix the yogurt, white wine vinegar and egg yolks together in the bowl. Place the bowl on the saucepan with boiling water and carefully heat the sauce until it thickens, about 10-15 minutes. Whisk the sauce regularly so that it doesn’t stick to or encrust on the side of the bowl.

Meanwhile, poach the other two eggs: boil water in another pan, with a good glug of natural vinegar. Bring the heat down so the water simmers softly. Gently break the first egg above the water and from a low height let it slide into the water (close to the side of the pan) and make sure that the egg white folds neatly around the egg yolk. Optionally, you can use a slotted spoon to carefully spoon the egg white around the yolk, folding it around the yolk. Do the second egg in the same way, on the other side of the pan. Poach the eggs for about 4/6 minutes (soft/hard).

Divide the spinach over the two slices of bread. Remove the poached eggs from the water with the slotted spoon and make sure all the water is drained. Place the eggs gently on the bed of spinach and pour the sauce over the eggs. Finish off by sprinkling the mustard seed, black pepper and tarragon on top.