Recipe courtesy of Bill Granger
25 min
10 min
15 min
4 servings


  • 1 cup plain yogurt
  • 1 garlic clove, crushed, optional
  • Pinch sea salt
  • Freshly ground black pepper
  • 4 eggs
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon paprika
  • 1 handful baby English spinach leaves


Preheat the oven to 350 degrees F. Place the yogurt and garlic in a small bowl and stir to combine. Season with salt and pepper. Divide between 4 small ovenproof dishes and place in the oven for 10 minutes. While the yogurt is warming, put 2 inches of water in a deep frying plan and bring to a boil. Turn off the heat and immediately break the eggs into the pan. To stop the egg whites spreading too much, break the eggs directly into the water, carefully opening the shells at the water surface so that the eggs slide into the water. Cover the pan with a tight-fitting lid. Leave to cook undisturbed in the water for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel. Mix the olive oil and paprika together in a small bowl. Season with salt and pepper. Remove the yogurt from the oven and top with the spinach leaves and poached egg. Drizzle over the olive oil mixture and serve at once.

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