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Ingredients
•200g/7oz Greek-style yoghurt
•1 small clove garlic, crushed
•4 large British Lion eggs
•25g/1oz butter
•½ tsp hot paprika
•Squeeze lemon juice
•Slices of griddled and buttered sourdough bread,
to serve
Method
Combine the yoghurt and garlic and divide between 2 small bowls.
Bring a pan of lightly salted water to the boil then poach the eggs for 3 minutes
so the yolks are still soft. Lift out with a slotted spoon and drain on kitchen paper.
While the eggs are poaching, heat a frying pan over a high heat,
add the butter and paprika and cook until it starts to go slightly brown and nutty.
Add a squeeze of lemon juice.
Place 2 eggs into each bowl of yoghurt, drizzle over the paprika butter
and serve with slices of buttered sourdough bread.
•200g/7oz Greek-style yoghurt
•1 small clove garlic, crushed
•4 large British Lion eggs
•25g/1oz butter
•½ tsp hot paprika
•Squeeze lemon juice
•Slices of griddled and buttered sourdough bread,
to serve
Method
Combine the yoghurt and garlic and divide between 2 small bowls.
Bring a pan of lightly salted water to the boil then poach the eggs for 3 minutes
so the yolks are still soft. Lift out with a slotted spoon and drain on kitchen paper.
While the eggs are poaching, heat a frying pan over a high heat,
add the butter and paprika and cook until it starts to go slightly brown and nutty.
Add a squeeze of lemon juice.
Place 2 eggs into each bowl of yoghurt, drizzle over the paprika butter
and serve with slices of buttered sourdough bread.
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