Poached eggs with wilted spinach and garlic yogurt

By Jason Skrobar
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Redefine your definition of 'dinner food'


Total Time


  • 1 cup full fat yogurt
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 4 eggs
  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 2 handfuls of baby spinach
  • 1 teaspoon chili flakes
  • Salt and pepper to taste


  1. Mix yogurt, garlic and olive together and set aside.
  2. Bring a pot of water to a gentle simmer.
  3. Crack eggs into a fine mesh strainer to strain out the watery whites – this will give you a tight beautifully shaped poached egg. Gently transfer the strained egg into a ramekin and add to the barely simmering water. The perfect poached egg depends on how you like them, but for a firm white and a runny yolk, I like to keep them in for about four minutes.
  4. Heat olive oil in large skillet over medium heat. Add onions and sauté for a few minutes. Add spinach a handful at a time, constantly mixing until all the spinach is incorporated and wilted.
  5. Season with chili flakes, salt and cracked pepper.
  6. To serve, spread garlic yogurt over a piece of flatbread, top with wilted spinach a poached egg or two and enjoy!

*Serve this with Simple Yogurt Flatbread



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