3 Farmdrop products in this recipe
Weigh out yoghurt into a large bowl, add grated garlic & 3 tbsp olive oil. Whisk vigorously for one minute if using hand whisk, or ten seconds with an electric whisk, just until it fluffs up. Set aside.
In a small saucepan melt 50g butter, bubble gently until it turns into a nutty brown colour. Take off the heat, add chopped chilli, half tsp paprika and two tbsp olive oil.
Bring a large pan of unsalted water to the boil. Add half a cap of white wine vinegar and turn down to just a slight simmer. Crack one egg into a cup. 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, then add the rest. 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.
Spook yoghurt onto a plates, carefully place two poached eggs on top, drizzle over oil and serve with torn up bread for dunking.
From the Larder