1 cup of Greek yoghurt
2 cloves of chopped garlic
3 or 4 poached eggs
2 tbsp. chopped dill and a bit more for serving
2/3 tbsp. unsalted butter
2 tsp. hot paprika
salt and black pepper to taste
drizzle of olive oil and a squeeze of lemon.
Mix Greek Yoghurt, minced garlic, chopped dill, salt and black pepper to taste in a small bowl.
In a small saucepan, melt 2 or 3 tbsp. of butter then add 2 tsp. of hot paprika (just heat it, don’t let it burn).
In a separate pot with boiling water, add 1 tbsp. of white vinegar.
Add 3 or 4 eggs to the pot and poach the eggs. Remove eggs with a slotted spoon.
Place the yoghurt at the bottom of the serving dish, place the poached eggs on top, then drizzle the paprika butter over the top. Sprinkle some chopped dill and drizzle olive oil over the top. Add a squeeze of lemon.