Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yoghurt
Nut butter
Eggs
How it's done
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Yoghurt
Mix the yoghurt, lemon zest, garlic, salt and pepper. Serve the yoghurt in four deep bowls.
Nut butter
Heat the butter in a pan until it foams and smells nutty. Mix in the paprika, allow to cool slightly, mix in the basil.
Eggs
Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 3 mins. Remove the eggs with a slotted spoon, drain and serve on top of the yoghurt, season with salt. Drizzle the nut butter over the yoghurt. Garnish with basil.
| Serve with: | Slices of toast. |
|---|
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