Poached eggs with Greek yogurt and spiced butter

A bright, summery breakfast, eggs bathing in a spicy butter and a warm garlic yogurt. Attack it with some splendid toast to soak up the butter.

TIP You can of course pour over less butter but I’m afraid I can’t.

Serves 4

8 organic eggs
8 tbs of full fat Greek yogurt.
125 gr unsalted butter
1 tsp kashmiri chilli powder or a good pinch of chilli flakes
a good handful of snipped chives
a flat tsp of sea salt flakes
2 cloves of garlic

Place the yogurt in a bowl. Crush in the yogurt. Fill a larger bowl with boiling water, enough to immerse the bowl of yogurt into the water to warm it up.
Fill a wide frying pan with water and add 3 tbs of white wine vinegar.
When simmering, crack in the eggs carefully. Whilst the eggs are cooking (two minutes) melt the butter in a saucepan, stir in the chilli powder, the chives and the sea salt.
Divide the yogurt between four plates, top with the poached eggs and pour over the hot butter.