Ingredients

The following ingredients have 4 Servings
  • 1 garlic clove
  • 0.5 bunch Chervil
  • 0.5 bunch Chives
  • 14 ozs Yogurt (low-fat)
  • salt
  • peppers
  • 3 Tbsps White vinegar
  • 4 eggs
  • 1 Tbsp olive oil
  • 2 tsps ground paprika

Instruction

  • Peel the garlic and chop finely. Rinse the herbs and shake dry. Pluck chervil leaves and chop finely. Cut chives in rolls.
  • Pour everything into a shallow dish and stir in the yogurt. Season with salt and pepper.
  • Bring a large pot of about 1.5 liters (approximately 1 1/2 quarts) of water with 1 teaspoon of salt to a boil. Add the vinegar.
  • Crack open eggs one at a time into a ladle and carefully slide into the boiling water. After adding each egg, wait until the water boils again (doing so keeps white and yolk together).
  • Simmer eggs in barely boiling water until the egg white is firm, 4-5 minutes. Then scoop out one by one with a skimmer, drain each briefly and place in the yogurt sauce.
  • Heat the oil in a small pan. Add paprika and heat while stirring. Pour paprika oil over the eggs and serve immediately.