120g Greek yoghurt
1 small garlic clove, crushed
1 tbsp fresh dill, finely chopped
1 tbsp olive oil
Salt and black pepper
½ tsp smoked paprika
½ tsp chilli powder
2 tbsp fresh parsley, chopped
2 slices of sourdough, griddled or lightly toasted
- Put the Greek yoghurt in a large bowl and whisk in the garlic, dill, olive oil and some salt and black pepper. Set aside.
- Melt the butter in a small pan over a low heat. Stir in the paprika and chilli powder. Cook for one minute until the butter is beginning to brown a little, then remove from the heat.
- Bring a pan of water to a bare simmer and poach the eggs for 2-3 minutes or until cooked to your liking. Carefully remove using a slotted spoon and drain on kitchen paper.
- Divide the yoghurt between two bowls. Add an egg to each portion, then drizzle over the paprika butter and scatter with a little parsley. Serve with the toasted sourdough for dipping.
Per Serving: 473kcals, 39g fat (20g saturated), 21.7g carbs (1.5g sugars), 15.6g protein, 4.9g fibre, 0.579g sodium
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