Poached eggs


  • 8 eggs
  • 4 tsp butter (preferably organic, grass-fed)
  • 1 cup Trimona Bulgarian Yogurt
  • 3/4 cup crumbled Bulgarian Feta Cheese (optional)
  • 1 Tbsp vinegar
  • 1 Tbsp paprika
  • 1 tsp chopped parsley
  • 2 cloves of minced garlic
  • Salt and pepper to taste


Mix yogurt with the crushed garlic, salt, pepper and feta cheese and distribute equally in 4 plates. In boiling water add some salt and the vinegar, then crack the eggs and drop them in boiling water carefully so the yolk doesn’t break. Cook until the egg white cooks and covers the yolk (approximately 3 minutes). Take eggs out of the water with a large draining spoon to drain the excess water. Place two whole eggs in each plate over the yogurt. Pour melted butter on top of the eggs and sprinkle with paprika and parsley. Serve as is or add some fresh avocado cubes and broccoli florets.