turkish eggs.

Dietary: Vegetarian, gluten free & nut free 
Total Time: 7-12 minutes
Cook Time: 2 minutes
Prep Time: 5-10 minutes
Serves: 1 person

Ingredients:
1 cup greek yoghurt, plain flavoured 
1 small garlic, peeled and minced
2 tablespoons roughly chopped dill 
2 tablespoons roughly chopped mint leaves 
Healthy pinch of Lake Deborah Salt 
Cracked black pepper to your liking 
40g unsalted butter 
1 teaspoon sweet paprika 
1 teaspoon chilli flakes
2 eggs, poached gently to your liking 

To Serve:
Extra chilli flakes 
Extra fresh dill and mint leaves
Extra Lake Deborah Salt and cracked black pepper to your liking

Method:
In a medium sized bowl, use a whisk to combine the yoghurt with the minced garlic, dill, mint leaves, Lake Deborah Salt and cracked black pepper. 
In a small frying pan over a medium temperature, heat the butter until melted and sizzling, add the chilli flakes and sweet paprika and stir gently for a few seconds. Transfer to a small pinch bowl or jug. 
To serve, layer your yoghurt sauce at the bottom of your bowl, top with the poached eggs and drizzle with the melted butter and chilli oil. Sprinkle with extra fresh herbs, cracked black pepper and Lake Deborah Salt. 

Storage:
Best served immediately. The garlic yoghurt keeps covered in the fridge for up to 2 days.

Tips:
Use the freshest eggs you can find for neat poached eggs.
Let the yoghurt come to room temperature so it doesn't cool the eggs too quickly.