Poached Eggs in Spinach Yogurt Sauce

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Rating:

(1 vote) 4 1

Creamy eggs are held in baked potatoes and topped with a spinach sauce.

Serving Size / Yield

4-6 servings

Ingredients

1 onion, sliced
1 garlic clove, shopped
2 Tbs. butter
2 C. milk or light cream
6 eggs
2 Tbs. flour
1 package (10 oz.) spinach, cooked, drained and chopped
1 C. plain yogurt or sour cream
4 to 6 hot basked potatoes, cut open

Directions

Sauté onion and garlic in butter. Add milk and bring to boil. Reduce heat to a simmer and gently slip in eggs. Poach 3 to 5 minutes. Remove eggs with slotted spoon and keep warm. Take ¼ C. sauce and whisk flour into it until smooth. Add to remaining sauce and stir constantly until thickened. Add spinach, yogurt and eggs. Heat through but do not boil. Serve 1 poached egg in each potato and top with sauce.

Makes 4 to 6 servings.

Need more help?

Chef Todd Mohr of WebCookingClasses.com shares his tips on poaching. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!