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Vegetarian, Coeliacs, Atkins, Nut Free, Diabetic, Low Fat, Gluten Free
200ml greek yoghurt
1 garlic clove, crushed
A small handful of dill finely chopped
1 tbsp olive oil
4 tbsp salted butter
1 tsp Pimenton Picante
2 - 4 slices sourdough, toasted or flatbread
A delicious breakfast, brunch or lunch option, ready in 15 minutes and serves 2. Make sure you have a fresh sourdough loaf and fresh free-range eggs for this recipe.
Put the greek yoghurt in a large bowl and mix in the garlic, dill, olive oil and a pinch of salt and pepper. Leave on the side while you prep the rest.
Melt the butter in a small pan and add the Pimenton Picante to bloom. Leave over low heat.
Poach the eggs and divide the yoghurt between 2 bowls. Once the eggs have poached add two eggs to each bowl and drizzle over the butter from the pan.
*Serve with the sourdough or flatbread to dunk, scoop and mop!*