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Poached Eggs and Tarragon Sauce with FAGE Total

COOK
15'-30'
Ingredients

TARRAGON SAUCE WITH FAGE TOTAL
2 cups FAGE Total 5%, 2%, or 0%
¾ cup whole grain mustard
½ bunch fresh tarragon, finely chopped
2 tbsp extra-virgin olive oil
1 pinch salt
Freshly ground black pepper
POACHED EGGS
1 pinch salt
4 tbsp white vinegar
6 eggs
Freshly ground black pepper

    Steps
  1. TARRAGON SAUCE WITH FAGE TOTAL:
    In a large bowl, add the FAGE Total, mustard, tarragon, olive oil, salt and pepper. Whisk until creamy, and refrigerate.
  2. POACHED EGGS:
    Fill a large saucepan with a few inches of water and bring to a boil. Lower heat, then add salt and vinegar. Crack the eggs into a bowl one by one, and then gently transfer each egg into the simmering water.
  3. Cook until the whites have formed and the yolks have set. Then remove the eggs using a slotted spoon and allow to cool.
  4. Serve plated and topped with a spoonful of the yogurt sauce. Garnish with additional tarragon, olive oil and pepper to taste.
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