Recipe courtesy of Lilly Higgins and Yoplait.
Ingredients
Cool garlicky yogurt, perfectly poached eggs and smoky chilli butter with fresh dill — simple ingredients but huge flavour.
- 500g Skyr yogurt (room temperature)
- 1 clove garlic, crushed
- 4–8 fresh eggs
- Sea salt
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- 2 tbsp fresh dill, chopped
- Sourdough toast or pitta breads
Method
- Add garlic and a little salt to the yogurt. Stir well and set aside at room temperature.
- Melt butter and olive oil in a small pan. Remove from heat and stir in paprika and chilli flakes.
- Bring a large pan of water to a gentle simmer.
- Crack eggs into cups. Stir water to create a swirl, then carefully drop eggs in.
- Poach for about 2 minutes until whites are just set.
- Remove with a slotted spoon and blot excess water if needed.
- Divide the yogurt between bowls, top with eggs and spoon over the spiced butter.
- Finish with fresh dill and serve immediately with toasted sourdough or warm pitt.
Chef's Top Tip: Use the freshest eggs you can find — they hold their shape better when poaching and give you that perfect silky finish.
