Ingredients Serves 2
1 small clove garlic, peeled and crushed
150g thick Greek yoghurt
25ml extra virgin olive oil
25g unsalted butter
1/2 teaspoon dried chilli flakes (adjust this according to your tastes, you could also use some hot smoked paprika or cayenne instead.)
stem of fresh dill or flat parsley, shredded
- Briefly whisk together the garlic, yoghurt and half the olive oil before setting to one side.
- In a small pan cook the butter until it just starts to brown. You don't want it to burn just colour slightly. Remove the pan from the heat then add the chilli flakes, paprika or cayenne. Add the remaining oil and the dill. Put to one side while you poach the eggs.
- Poach the eggs using whatever method you prefer. I have a suspicion that crispy edged, but still runny fried eggs would also work well here but I've ever tried so do what ever you fancy.
- Divide the yogurt between two bowls, put two poached eggs in each bowl then spoon over the spicy butter and oil mix. Serve with some thick sliced, toasted bread or some warmed fat bread.
|butter, olive oil, chilli and herbs|
|yogurt mixed with olive oil and crushed garlic|
|the finished dish|