Poached Eggs in Tarragon Yogurt

WARM YOGURT INFUSED WITH tarragon creates a delicious sauce for poached eggs. Serve with toast for dipping.

Plain Yogurt 1 cup

Garlic Powder ¼ tsp

Fresh Tarragon Leaves chopped, 2 Tbs

Salt and Freshly Ground Black Pepper to taste

Eggs 2

White Vinegar 1 tsp Soft Butter 1 tsp

Crusty Bread toasted, to serve

1 IN a small saucepan, stir the garlic powder, tarragon, salt and pepper into the yogurt and warm over low heat until luke warm.

2 FILL another small pan with hot water, add the vinegar and bring to a simmer. Slide the eggs into the water and poach to your preferred level of firmness.

3 POUR the warm yogurt into a serving bowl, drain the poached eggs and place on top of the yogurt. Top with the butter, a grind or two of pepper and a few extra snips of fresh tarragon. Serve with toast.