Poached Egg with Sweet Pea and Greek Yogurt Spread over Toast
Prep time
Cook time
Total time
Serves: 1
  • 2 tbs cooked peas
  • 3 tbs Chobani Greek yogurt
  • 1 tbs parmesan cheese
  • 1 green onion
  • 1 tbs chopped parsley
  • ½ tsp salt
  • ½ tsp pepper
  • 1 egg
  • 1 slice toast or baguette
  1. Combine the peas, Greek yogurt, parmesan, green onion and parsley in a food processor. Blend until the peas are pureed. Season with salt and pepper and set aside.
  2. Fill a small pot with two inches of water, 2 tsp of white vinegar and 1 tsp of salt. Place heat on medium until the water slightly simmers then set heat to low. When little bubbles come up every now and then the water is ready. Crack the egg in a ramekin and set aside.
  3. Take a whisk or spoon and gently make a "whirlpool" in the water. Gently place the egg in the middle of the "whirlpool", turn off the heat and cover for 5 minutes without opening the lid. Once cooked, carefully scoop the egg out of the water with a slotted spoon.
  4. To assemble, put the pea and yogurt spread on a slice of toast then top with the poached egg and garnish with salt and pepper. Serve and enjoy immediately.
Recipe by Keys to the Cucina at https://keystothecucina.com/2014/12/15/poached-egg-with-sweet-pea-and-greek-yogurt-spread-over-toast/