Ingredients:
- 200g Greek-style plain yoghurt
- 1 garlic clove, crushed
- 1 tsp sea salt flakes
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 tsp Aleppo pepper
- 2 large free-range eggs
- 2 tsp lemon juice
- Fresh dill, chopped
- Thick sourdough toast to serve
Method:
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Fill saucepan 4 cm deep with water, bring to boil
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Place yoghurt into heat-proof bowl large enough to sit over pan
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Stir in garlic, salt
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Place bowl over pan, stir till like lightly whipped double cream
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Turn off heat, leaving bowl over pan
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Melt butter gently in separate saucepan till light brown
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Turn heat off, stir in oil followed by Aleppo pepper
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Fill a lidded saucepan with 4 cm water, place over medium heat
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Line a large plate with kitchen paper
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Crack 1st egg into fine mesh strainer suspended over bowl
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Lift up, swirl gently for 30 seconds
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Let watery part of white drip into bowl, discard
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Gently tip egg into small cup, pour 1 teaspoon of lemon juice
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Repeat with 2nd egg
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When poaching water simmers, gently slide in eggs, one on each side
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Turn heat down, poach eggs for 5 minutes till whites are set, yolks runny
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Transfer eggs to lined plate using slotted spoon
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Divide warm, creamy yoghurt between two shallow bowls
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Top each with a poached egg, pour peppery butter, scatter chopped dill
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Eat with warm bread
Good for breakfast…