in Recipes

Poached egg in yogurt – cucumber – cress – bed

updated

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Ingredients for 3 servings:

  • 3 eggs
  • 1 dashes vinegar
  • 1 cucumber(s)
  • 200 g natural yogurt
  • 1 box of cress
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the cucumbers, halve them, remove the seeds, and cut them into thin strips using an asparagus peeler. Place them in a sieve and sprinkle with salt. Let the water infuse, then squeeze out the excess water. Mix with the yogurt, add the cress (reserve some for garnish), season with salt, and pepper. Bring 2 liters of water to a boil with a splash of vinegar, then reduce the heat until the water stops bubbling. Crack the eggs one at a time into a cup and drop them into the water. Wait until the egg whites set—about 2 minutes—(the yolks will still be runny). Remove them with a slotted spoon, arrange on a plate, pour the cucumber yogurt over them, and sprinkle with the remaining cress.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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