Prepare the Yogurt:
1. In a bowl, mix the Greek yogurt with the minced garlic and a pinch of salt. Set aside.
Poach the Eggs:
Fill a medium-sized pot with water and bring it to a gentle simmer. Add the white vinegar.Crack each egg into a small bowl or ramekin.Create a gentle whirlpool in the water using a spoon, then carefully slide one egg into the water. Repeat with the second egg.Poach the eggs for about 3-4 minutes for runny yolks or 5-6 minutes for firmer yolks.Remove the eggs with a slotted spoon and set them on a paper towel to drain.
Prepare the Butter Sauce:
- In a small saucepan, melt the unsalted butter over medium heat.
- Add the paprika and red pepper flakes (if using), and stir for about 1 minute until fragrant. Remove from heat.
Assemble the Dish:
Spread the garlic yogurt onto a serving plate.Place the poached eggs on top of the yogurt.Drizzle the paprika butter sauce over the eggs.Garnish with chopped dill or parsley and a drizzle of olive oil.Season with salt and pepper to taste.
Serve:
Serve immediately with crusty bread on the side for dipping, if desired.
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