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Add the yoghurt, garlic and 1 tbsp olive oil to a mixing bowl. Using an electric whisk, whip up the yoghurt for 10 seconds until fluffy. If using a hand whisk, whip vigorously for 1 minute. Set aside.
In a small saucepan, melt the butter and let it bubble gently until it turns into a nutty brown colour. Take off the heat then add the chilli, paprika and the remaining 2 tbsp of olive oil.
Bring a large pan of unsalted water to the boil. Add the white wine vinegar and turn the heat down to just a slight simmer. Crack one egg into a cup or mug. Create a vortex in the pan by stirring the water with a spoon in a circular motion. Gently add the egg in one smooth motion. Repeat with the rest of the eggs. A very soft egg will take 2 minutes, a firmer one will take 4 minutes. It does depend on the size of the egg and the temperature (if they're stored in the fridge they will take longer.) Scoop the eggs out one at a time and drain on kitchen paper.
Spoon yoghurt onto a plates, carefully place two poached eggs on top and drizzle with the red chilli butter.
From the Larder