Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggs
- 2 tablespoons vinegar
- 5 cups water
- ½ cup yogurt
- 1 teaspoon paprika
- ½ tablespoon butter
- 1 teaspoon mint flakes
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 clove garlic minced
Directions
Bring to boil water, vinegar and salt in a medium pot.
When it starts boiling turn it down to medium heat.
Break eggs one at a time in small bowl and glide one by one into hot water.
Cook 4 minutes then take them with slotted spoon onto a plate.
Combine yogurt and garlic then pour yogurt mixture over eggs.
Heat butter in a skillet and when it sizzles add paprika.
Stir for 30 seconds then pour on top of eggs and yogurt.
Sprinkle mint flakes over top.
Category:Cathy's Recipes
Category:Egg Recipes
Category:Yogurt Recipes