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Ingredients
- 200 g Greek Yogurt
- 1 clove Fresh Garlic
- 1 tbsp Extra Virgin Olive Oil
- 1 handful Fresh Dill
- 1 pinch Fine Salt
- 1 pinch Ground Black Pepper
- 4 Free-range Eggs
- 2 tbsp White Wine Vinegar
- 40 g Unsalted Butter
- ½ tsp Smoked Paprika Powder
- 1 pinch Chili Flakes
Preparation
- 1Fill a small pot with water and bring to a boil. Meanwhile, prepare the yogurt: Mix the Greek yogurt with olive oil, salt, pepper, and finely chopped dill. Press or finely grate the garlic and stir into the yogurt.
- 2Now prepare the poached eggs. As soon as the water is gently simmering, add the vinegar. Crack an egg into a small bowl. Use a spoon to create a whirlpool in the water and carefully slide the egg into the center of the whirlpool, just above the water's surface. Simmer over low heat for about 3 minutes, until the egg white is set but the yolk is still runny.
- 3Repeat the process with the remaining eggs. Tip: Use two pots simultaneously to speed up the process.
- 4Meanwhile, prepare the chili butter. Heat a pan, melt butter and a splash of oil in it. Once the butter foams, add chili flakes and smoked paprika powder and heat for another 30 seconds, stirring.
- 5Arrange the garlic yogurt in bowls, place the poached eggs on top, and generously drizzle with the warm chili butter. Garnish with some fresh dill and serve immediately. Enjoy your meal!
Tip
Serve with warm flatbread or toasted sourdough bread to soak up the delicious yogurt and butter.
