Prep time: 5 mins
Cook time: 10 mins
Serves 2
Ingredients
- 200g natural yoghurt
- 1-2 garlic cloves, minced
- 50g watercress leaves, chopped fine
- 2 eggs
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tsp paprika
- Lemon juice
Method
- In a pan of boiling water, poach the eggs to your preference.
- Meanwhile, warm the oil and butter in a pan, add the minced garlic and allow to infuse before adding the watercress and paprika.
- Layer the yoghurt at the bottom of a bowl and serve the eggs on top, then drizzle with the butter sauce. Squeeze over fresh lemon juice and season to taste.
Perfect with crusty bread!
Recipe from the Watercress Company
