Savory Greek Yogurt Bowl with Poached Eggs

• 92
  1 3/4 cups Greek yogurt

  Sweet Grass Dairy Greek Yogurt92$7.50Buy from Sycamore Valley Farms
• 94
  4 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop
• 90
  1 tsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 92
  2 tbsp salted butter

  Organic Butter92$11.99Buy from Re-Up Refills
• 80
  3/4 tsp smoked paprika

  Organic Paprika Smoked80$9.99Buy from Spicely Organics
• 81
  1/2 oz microgreens

  Fresh Organic Radish Microgreens81$4.95Buy from Andi's Way
• 4 cups water
• 1/2 tsp salt
• 1 pinch black pepper

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1. 1

   Pour the water into a medium saucepan and bring to a gentle simmer over medium heat for about 4 minutes.

2. 2

   In a medium bowl, combine the Greek yogurt, minced garlic, and salt, whisking until smooth and creamy.

3. 3

   Spoon the seasoned yogurt evenly across the bottom of two shallow serving bowls, using the back of a spoon to create gentle wells.

4. 4

   Crack each of the eggs into separate small ramekins or cups.

5. 5

   Stir the simmering water in a circular motion to form a gentle whirlpool, then slide the eggs into the water one by one.

6. 6

   Poach the eggs over medium-low heat for 3 to 4 minutes, until the whites are fully set and opaque but the yolks remain softly liquid.

7. 7

   While the eggs cook, melt the salted butter in a small skillet over low heat for 1 minute, then stir in the smoked paprika until fragrant and foamy, removing from heat after 30 seconds.

8. 8

   Carefully lift the poached eggs from the saucepan with a slotted spoon, blot briefly on a paper towel, and place two eggs into each yogurt bowl.

9. 9

   Drizzle the warm smoked paprika butter over the eggs and yogurt, dust with black pepper, and scatter the microgreens over top before serving immediately.