Eggs with Avgolemono Sauce

Eggs with Avgolemono Sauce is a traditional Greek breakfast that combines poached eggs with a creamy, tangy lemon sauce, delivering a delightful balance of flavors. This gluten-free dish is perfect for a light yet satisfying start to your day.

Ingredients

• Eggs - 4 large
• Water - 1 liter
• Lemon juice - 2 tablespoons
• Egg yolks - 2 large
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - to taste
• Chopped fresh parsley - 1 tablespoon

Steps

1. Bring 1 liter of water to a gentle simmer in a large saucepan.
2. Crack the eggs into the simmering water, one at a time, and poach for about 3-4 minutes until the whites are set but the yolks remain runny.
3. While the eggs are poaching, prepare the Avgolemono sauce by whisking together the egg yolks, lemon juice, and olive oil in a bowl until well combined.
4. Remove a ladleful of the hot water from the saucepan and slowly whisk it into the egg mixture to temper the eggs, preventing them from curdling.
5. Once combined, return the mixture to the saucepan over low heat, stirring constantly until the sauce thickens slightly (about 2-3 minutes). Do not let it boil.
6. Season the Avgolemono sauce with salt and pepper to taste.
7. To serve, place 2 poached eggs on each plate and drizzle with the warm Avgolemono sauce.
8. Garnish with chopped fresh parsley and serve immediately.

Nutrition

• Calories: 300
• Protein: 15 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 300 mg
• Cholesterol: 370 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in protein from eggs, supporting muscle health.
• Contains healthy fats from olive oil, promoting heart health.

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