Even though the idea of eggs and yoghurt doesn’t sound appealing at first glance, this dish is surprisingly addicitive. The smooth creaminess of the yoghurt compliments the simplicity of the poached eggs and the richness of the yolk. The paprika butter and mint work wonderfully well and add subtle hits of flavour to the whole combo. You can experiment with other flavours like sage as well, or a bit of honey in the yoghurt.
- 2 eggs
- 1/2 clove garlic, mashed, minced or chopped really fine
- 1/2 cup yoghurt
- pinch of salt
- pinch of dried mint
- 1/2 tsp butter, melted
- pinch of paprika
- Mix the salt, garlic and yoghurt, and beat until smooth
- Mix the paprika in the melted butter
- Poach the eggs
- Place the poached eggs on a plate, spoon the yoghurt on top of the eggs, and then drizzle the melted butter on top of that. Sprinkle the top with dried mint, and serve.