Poached eggs, surrounded by creamy, herby yogurt, topped with a smokey, chilli-infused oil.
Think dippy eggs but on a whole new level.
Leave the yogurt at room temperature for 30 minutes before preparing this tasty dish. Dropping the poached eggs into it will allow it to warm through just enough.
Then grab all the good quality bread and get dipping.

Ingredients for 2:
300g organic Greek yogurt, I used Yeo Valley’s Greek Recipe 5% yogurt
4 Clarence Court eggs
1-2 tablespoon of vinegar (for poaching the eggs)
leaves from a small bunch of dill, roughly chopped
leaves from a small bunch of parsley, roughly chopped
sea salt and black pepper to season
2-3 tablespoons of rapeseed oil
1/2 teaspoon of chilli flakes
1 teaspoon of smoked paprika
1 clove of garlic, crushed

Method:
1. Combine the yogurt, chopped herbs and crushed garlic in a bowl.
2. Season well with sea salt and black pepper.
3. For the flavoured oil, put a frying pan on a medium high heat. Add a generous splash of rapeseed oil, the chilli flakes and smoked paprika. Allow it cook for 30 seconds or so, until you can see the sides of the oil move. The best temperature for flavour is circa 65 to 85 degrees C.
Set aside while the eggs have poached.
4. To make the poached eggs, bring a large pan of water to boil with a splash of vinegar.
When the water is boiling, drop the eggs in one by one. Remove the pan from the heat, grab a spoon and start folding the side of the eggs back onto themselves. Turn the heat down to medium, return the pan to heat and let the eggs sit for a minute or two until the whites are set but the yolks are still runny.
5. Remove with a slotted spoon and transfer 2 eggs into each bowl with the yogurt.
6. Drizzle over the flavoured oil, grab yourself some toast and start dunking.
It’s best eaten immediately.