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Poached Egg with Baked Yogurt and Watercress

A poached egg on baked yogurt is a high-protein breakfast. Note: The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

  • Servings: 4
Poached Egg with Baked Yogurt and Watercress

Photography: Kalyn Sims

Source: Martha Stewart Living, November 2006


  • 2 cups plain nonfat Greek yogurt
  • 3 tablespoons thinly sliced scallions
  • 1 garlic clove, minced
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 4 large eggs
  • 1 bunch watercress, torn into small sprigs
  • 1/4 cup thinly sliced cherry tomatoes
  • 1/4 teaspoon paprika
  • 4 slices whole-grain bread, toasted


  1. Preheat oven to 350 degrees. Stir together yogurt, 2 tablespoons scallions, the garlic, salt, and 1/8 teaspoon pepper in a bowl. Spoon 1/2 cup yogurt mixture into each of four 6-ounce ovenproof dishes. Place on a rimmed baking sheet. Bake until yogurt is just firm, 10 to 15 minutes.

  2. Meanwhile, fill a large straight-sided skillet with 1 inch water. Bring to a simmer over medium-low heat. Working quickly, crack each egg into a small cup, and gently slide egg into water. Simmer until whites are opaque but yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a plate lined with paper towels, and let drain.

  3. Place 1 egg on top of each baked yogurt. Top with watercress, tomatoes, and remaining tablespoon scallions. Sprinkle with 1/4 teaspoon pepper and the paprika. Serve immediately with toast.

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