By gıverecıpe.com
Ingredients
butter
paprıka
red pepper flakes
Garlic
eggs
olıve oıl
vınegar
salt
yogurt
fresh dıll
yogurt bed
Bring yogurt to room temperature.
Mix together Greek yogurt, mashed garlic and salt. Optionally add in chopped fresh dill and put it aside.
prepare the eggs
Put a finemesh strainer over a bowl. Crack one egg into it. Swirl it gently so that the watery egg white drips into the bowl below.
Repeat this for the second egg and gently transfer the eggs into two separate small bowls or ramekins. Put them aside.
poach the eggs
Fill a medium saucepan with water over medium heat. When the water is just about to simmer, add in vinegar. Gently slide the eggs one by one in the water.
Reduce the heat and don’t let the water boil. Cook for 2-3 minutes, until the whites are set and yolks are runny.
remove the eggs
Using a slotted spoon, remove the poached eggs from the water and place them on a plate.
You can cut off the unwanted egg whites.
Make THe Butter Sauce
Melt the butter in a small saucepan until it is foamy. Add in olive oil, red pepper flakes and paprika.
Give it a stir and let them heat for 5-10 seconds. Remove from the heat.
Assemble To serve
Put the yogurt mixture in a bowl. Place the poached eggs on it. Pour a generous amount of peppery butter sauce over these.
Sprinkle chopped fresh dill and red pepper flakes. Serve immediately with some toasted bread.