Ready In: 20 mins
Prep: 15 mins
Cook: 5 mins
Yields: 4 Servings
Bring eggs to room temperature before using.
Fill 1/2 of a saucepan with water and 1 teaspoon of salt.
Bring water to a gentle boil.
Lower the eggs carefully into the water, using a spoon.
When the water returns to a boil, start timing 3 minutes.
Serve each egg in an egg cup with 1 tablespoon of yogurt and 1 melba toast.
Add salt and fresh ground black pepper to taste.