3x15BreakfastBoil12 min
Eggs with Yogurt Sauce and Spinach
A gentle breakfast of eggs, 2% Greek yogurt, and spinach: quick to boil, filling, and neat on the plate.
3 main products
Eggs - 2 pcs2% Greek yogurt - 120 gSpinach - 40 g
Allowed extras
Salt, Black pepper, Water
224 kcalP: 24F: 12C: 6
Cooking
- 1Put a small pot of water on the stove and bring it to a gentle boil.
- 2Carefully lower the eggs into the water and boil for 7–8 minutes so the yolk stays soft.
- 3While the eggs are cooking, rinse the spinach and chop it finely.
- 4In a bowl, mix the Greek yogurt with a pinch of salt and a little black pepper.
- 5Move the cooked eggs into cold water for 30 seconds, then peel them.
- 6Spread the spinach on a plate, place the eggs on top, and serve with the yogurt sauce.
Menu type
Moderate calorie