Serves 2 | 15 minutes
Ingredients
- 250g thick Greek yoghurt
- 1 clove garlic, crushed
- Salt, to taste
- 1 tbsp white vinegar
- 4 Olliff Farm eggs
- 40g butter
- 1 tbsp Aleppo chilli or chilli flakes
- 1 tsp sweet paprika
- Fresh dill, to serve
- Crusty bread, to serve
Method
- Mix the yoghurt with the garlic and a pinch of salt, and divide between two plates.
- Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a cup, then slide it into the water and poach for 3 minutes.
- While the eggs poach, melt the butter in a small pan and stir in the chilli and paprika, cooking for 30 seconds until fragrant and starting to sizzle.
- Lift the poached eggs onto the yoghurt.
- Spoon over the hot chilli butter, scatter with dill, and serve with crusty bread.