Recipe Card
ingredients
- 3 large eggs
- 1 tablespoon Kosher salt
- 1 tablespoon white vinegar
- 1/2 cup plain Greek yogurt
- 3 cloves garlic, minced
- flaky salt, to taste
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- fresh chives, finely chopped, for garnish
- fresh dill, for garnish
- toasted crusty bread, for serving
Method
Step 1
Poach the eggs. Fill a medium pot about 2/3 of the way with water, and bring to a gentle boil. When the water is just about boiling, add in Kosher salt and white vinegar. Stir the water to mix in the salt and vinegar, and create a vortex by stirring the water quickly. Gently crack the eggs into the vortex, being careful they don't stick together. Allow the eggs to cook for about 4 minutes to achieve a nice, runny yolk.
Step 2
In a bowl, mix the Greek yogurt with minced garlic and flaky salt. Combine garlic with yogurt and a pinch of salt. Make three indents for the poached eggs, and place the eggs on top.
Step 3
In a small pan over medium heat, melt the butter. Add in the olive oil, red pepper flakes, and paprika and stir to combine.
Step 4
Pour butter mixture on top of the eggs and yogurt, and garnish with chives and fresh dill. Serve with toast. Enjoy!