Eggs with Avgolemono

Eggs with Avgolemono is a traditional Greek breakfast dish that combines creamy, tangy egg-lemon sauce with perfectly poached eggs. This high-protein meal is both comforting and nutritious, making it an ideal start to your day.

Ingredients

• Large eggs - 4
• Water - 1 liter
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh dill - 1 tablespoon (chopped)
• Feta cheese - 50 grams (crumbled)

Steps

1. In a medium saucepan, bring 1 liter of water to a gentle simmer over medium heat.
2. Crack the eggs into the simmering water one at a time, poaching them for about 3-4 minutes until the whites are set but the yolks remain runny.
3. While the eggs are poaching, whisk together the lemon juice, olive oil, salt, and black pepper in a bowl to create the Avgolemono sauce.
4. Once the eggs are poached, carefully remove them with a slotted spoon and place them on a plate.
5. Drizzle the Avgolemono sauce over the poached eggs, and sprinkle with chopped dill and crumbled feta cheese.
6. Serve immediately, garnished with additional dill if desired.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle health and satiety.
• Rich in omega-3 fatty acids from the eggs, promoting heart health.

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