Bochette eggs in a spicy yogurt sauce... a delicious traditional French breakfast dish that combines perfectly poached eggs with creamy, garlic-infused yogurt and a warm olive oil sauce seasoned with red pepper. It's rich and simple in flavor and is typically served with fresh bread to soak up the delicious yogurt and oil sauce.
Cooking Time
20 minutes
Serves
1
Ingredients for Poached Eggs with Spicy Yogurt Sauce
- For the eggs and sauce:
Eggs: 2
Olive oil: 3 tablespoons (extra virgin)
White vinegar: 1 tablespoon (optional, for poaching the eggs)
Chili pepper: 2 teaspoons (crushed)
Bread: as desired (fresh country bread or toast)
- Yogurt: 1 cup (full-fat Greek, at room temperature)
- Garlic: 2 cloves (finely chopped)
- Salt: a pinch
Instructions for Poached Eggs with Spicy Yogurt Sauce
In a small bowl, mix the Greek yogurt with the chopped garlic and a pinch of salt until well combined.
Divide the yogurt mixture into two serving bowls and set aside to cool to room temperature.
Bring a suitable amount of water to a boil in a medium saucepan. Add vinegar, if desired, to help the egg whites set while boiling.
Crack one egg into a fine-mesh sieve and allow the runny white to drain slightly for a more attractive hard-boiled egg.
Stir the water with a wooden spoon to create a swirling motion. Place the egg in the center of the swirling motion and cook for 2–3 minutes, until the white is set but the yolk remains soft.
Remove the egg with a slotted spoon and place it on paper towels. Repeat with the second egg.
While the second egg is cooking, heat the olive oil and chili peppers in a small skillet over medium heat until the oil is warm and fragrant.
Place the hard-boiled egg on top of the spiced yogurt, then drizzle the spiced olive oil over it.
Serve immediately with fresh or toasted bread.