Instructions

1. 1.

   In a small bowl, stir together the Greek yoghurt, minced garlic, and a pinch of salt until smooth and uniform. Divide the garlic yoghurt evenly between two serving bowls and set them aside at room temperature so the yoghurt isn't ice-cold when serving.

   1 ml Salt, 1 pc Garlic cloves, 2 dl Greek yoghurt 10%

2. 2.

   Melt the unsalted butter in a small saucepan over medium-low heat. Stir in the Aleppo pepper (or a mix of sweet paprika and a pinch of cayenne) and paprika. Cook gently for 1 to 2 minutes, stirring constantly, until the butter is fragrant and takes on a deep red hue. Remove from heat and set aside.

   4 tbsp Butter, 1 cl Aleppo pepper, 1 tsp Paprika

3. 3.

   Bring a pot of water to a gentle simmer (just below boiling) and add the white vinegar. Crack each egg into a small cup, slide them carefully into the simmering water, and poach for 3 to 4 minutes until the whites are set but the yolks remain soft and runny. Gently remove with a slotted spoon and drain on paper towels.

   4 pc Eggs, 1 tbsp White wine vinegar

4. 4.

   Gently place two warm poached eggs on top of the garlic yoghurt in each bowl. Drizzle the warm, spicy spiced butter generously over the eggs and yoghurt. Finish with a scatter of freshly chopped dill and serve immediately alongside warm toasted bread.

   1 tbsp Dill, fresh, 2 pc Toast bread