Directions

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  1. Prepare the yogurt sauce by whipping the yogurt with garlic and salt. Set aside.
  2. Melt butter in a small frying pan, add chilli flakes and cook for 30 seconds. Set aside.
  3. Poach eggs as you would (see my blog for a detailed how-to guide).
  4. Spread the yogurt sauce on a plate. Place two eggs in it. Drizzle with the chilli infused butter. Garnish with fresh dill. Serve with toasted bread.