4 eggs
300 ml (1/2 pt) yoghurt
1 small clove garlic, crushed
salt and pepper
25 g (1 oz) butter, melted
2.5 g (1/2 tsp) paprika
300 ml (1/2 pt) yoghurt
1 small clove garlic, crushed
salt and pepper
25 g (1 oz) butter, melted
2.5 g (1/2 tsp) paprika
method
1. Softly poach the eggs.
2. Mix the yoghurt with the garlic, salt and pepper and warm it through gently but don't let it boil.
3. Spoon it into four shallow dishes. Put one egg, well drained, into each dish.
4. Add the paprika to the melted butter and drizzle it onto the eggs.
5. Serve immediately, with hot French or pitta bread.
2. Mix the yoghurt with the garlic, salt and pepper and warm it through gently but don't let it boil.
3. Spoon it into four shallow dishes. Put one egg, well drained, into each dish.
4. Add the paprika to the melted butter and drizzle it onto the eggs.
5. Serve immediately, with hot French or pitta bread.
serving amount
serves 2 or 4
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