Ingredients
- greek yogurt 150ml
- garlic ½ a clove, crushed
- dill finely chopped to make 1 tbsp
- olive oil 1 tbsp
- salted butter 3 tbsp
- hot smoked paprika ½ tsp
- eggs 2, (as fresh as possible)
- flat-leaf parsley a small handful, chopped
- sourdough 2 slices, griddled
Method
-
Step 1
Put the greek yogurt in a large bowl and whisk in the garlic, dill, olive oil and some seasoning. Leave on the side while you prep the rest of the ingredients so the yogurt can lose the chill of the fridge.
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Step 2
Heat the butter in a small pan until melted, stir in the paprika and leave over a low heat.
-
Step 3
Poach the eggs by gently cracking into a pan of just-simmering water. Leave for 2-3 minutes then scoop out with a slotted spoon and gently poke the yolk to see if it is done to your liking. Drain on kitchen paper.
-
Step 4
Divide the yogurt between 2 bowls. Add an egg to each then drizzle over the paprika butter and sprinkle with a little parsley. Serve with the sourdough for dunking.
Nutritional Information
- Kcals 466
- Fat 37.5g
- Saturates 19.2g
- Carbs 17.3g
- Sugars 4.1g
- Fibre 1.1g
- Protein 14.2g
- Salt 1g
