Microwave: Microwave vegetables according to package directions. Set aside. Keep warm while poaching eggs.

Pour water into l-quart bowl or baking dish. Break and slip in eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1-1/2 to 3 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Lift out with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.

Spoon 3/4 cup of the reserved vegetables on each of 2 serving plates. Top each with 2 of the poached eggs. Stir together yogurt and salad dressing mix until well blended. Spoon 1 tablespoon of the yogurt mixture over each egg.