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
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Steps
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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. -
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. - Cook until the whites have formed and the yolks have set. Then remove the eggs using a slotted spoon and allow to cool.
- Serve plated and topped with a spoonful of the yogurt sauce. Garnish with additional tarragon, olive oil and pepper to taste.
