By Tess Prince

Published in the TML Magazine Issue 10, 2021

  • 150g thick greek yogurt (at room temperature)
  • 1 clove garlic finely crushed
  • ½ tsp sea salt (Maldon if possible)
  • 25ml extra virgin olive oil
  • 25g butter
  • ½ tsp Aleppo chilli flakes
  • Few drops of chipotle Tabasco (optional)
  • 4 free range organic eggs
  • White vinegar
  • Fresh dill
  • Nasturtium leaves (optional) or watercress or rocket.
  • Dukkah blend to sprinkle
  • Toasted sourdough or rye bread to serve.
  1. Mix the yogurt, garlic and salt with half the olive oil until combined and creamy. Set aside.
  2. Now cook the butter over medium heat until pale brown, remove from the heat and add the chilli flakes gently simmer for about 10 seconds – remove from the heat.
  3. Now poach the eggs, add the vinegar to a litre of simmering water (not boiling) Fewer bubbles means less agitation of the water that can disperse the egg whites. I crack the egg into a cup first, then gently slide the egg into the water – runny eggs will need approximately 5minutes.
  4. Place the yogurt between warmed bowls. Place 2 poached eggs in each bowl then drizzle the chilli butter and sprinkle over dill and a dukkah blend. Also nasturtium leaves add a beautiful peppery flavour – watercress works just as well.


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