Poached egg


  • 6 Eggs
  • Garlic
  • 2 Spoon Butter
  • 1.5 Water Glass of Yoghurt
  • Powdered Red Pepper
  • Salt


    Fill a large pot with three fingers of water and boil. 6 eggs one by one break into the grapevine. Transfer to boiling water, paying attention not to disperse. After 2-3 minutes, remove the cooked oats from the water and place on the serving tray. Spread the yoghurt on a slice of red yoghurt and butter in the butter.