Ingredients
For the poached eggs
1 tbsp white wine vinegar
2 free-range eggs
For the creamy garlic yoghurt
250ml/9fl oz Greek yoghurt
1 garlic clove, chopped
For the cayenne and paprika butter
½ tsp paprika
½ tsp cayenne pepper
85g/3oz butter
fresh chives, to garnish
Method
1. For the poached eggs, heat a pan of boiling water until it reaches a gentle simmer, add the white wine vinegar and swirl to make a whirlpool. Crack an egg into a ramekin and then carefully drop into the centre of the whirlpool. Repeat with the other egg and leave to cook for 3-4 minutes or until the white has set but the yolk is still runny. Remove from the pan with a slotted spoon and drain on kitchen paper.
2. For the creamy garlic yoghurt, place the yoghurt and garlic into a small saucepan and warm over a low heat.
3. For the cayenne and paprika butter, place the paprika, cayenne and butter into a small pan and melt together.
4. To serve, place the garlic yoghurt onto a serving plate, top with the poached eggs and drizzle with the paprika butter and garnish with chives.
