INGREDIENTS
POACHED EGGS:
- 2 large organic pasture raised eggs
- Splash white vinegar
- Splash salt
YOGURT:
- 2 slices of Vegan Mario’s Gluten Free Sourdough Bread
- ½ cup organic grass-fed yogurt
- 1 tablespoon organic dill
- 1 tablespoon capers
- 2 garlic gloves (minced)
- Salt and pepper
CHILI BUTTER SAUCE:
- 2 tablespoons organic grass-fed butter
- 1 teaspoon cayenne
- ½ teaspoon red chili flakes
- 1 teaspoon paprika
INSTRUCTIONS
- Toast the gluten free bread to your liking.
- Fill a 6-inch cast iron skillet with filtered water. Bring almost to a boil (little bubbles will rise, and once they do, lower the heat to low)
- In the meantime, mix the yogurt with dill, capers, garlic cloves, salt and pepper in a serving bowl.
- Heat a small saucepan to medium heat.
- Once heated, add the butter.
- Melt the better, and once melted, lower to low and add the paprika, chili flakes and cayenne.
- Once the water in the pan is almost boiled, add a splash of vinegar.
- Take a slotted spoon and start swirling the water in the pan. This will help the eggs stay together.
- Carefully drop the eggs in the pan. Swirl the water gently. Be careful to not break the eggs.
- Cook the eggs for 3 minutes or so (until the eggs seem firm but still runny on the inside).
- Once cooked, add on top of yogurt mixture.
- Then, pour the butter sauce. Top with salt, pepper, and more dill.
- Serve with the toast.
