500g FAGE Total 2%
½ bunch fresh tarragon, finely chopped
2 tbsp olive oil
Salt & pepper
4 tbsp white vinegar
- In a bowl, mix the FAGE Total 2%, mustard, tarragon, olive oil and a pinch of salt and pepper, until creamy. Refrigerate until required.
- Fill a saucepan with water and bring to the boil. Lower the heat and add vinegar and salt. Carefully break the eggs one by one in the simmering water. Once white and their yolks set in, take them out using a strainer spoon and let them dry on kitchen towel.
- Serve on a plate topped with a spoonful of the yoghurt sauce and freshly ground pepper.