Instructions

Step 1: In a medium heatproof bowl, stir the grated garlic into the Greek yogurt. Season with salt and pepper to taste, then set aside.

Step 2: Fill a saucepan halfway with water and bring it to a boil. Reduce the heat to medium and add a pinch of salt. Crack each egg into a small cup separately.

Step 3: Stir the water to create a gentle whirlpool. When the motion starts to slow, carefully slide one egg into the center. Poach for 3–4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon onto kitchen paper to drain. Repeat with the remaining eggs.

Step 4: Lower the heat slightly. Place the bowl of garlic yogurt over the pan (making sure the bowl doesn’t touch the water) and whisk gently for a few minutes until warmed through. Remove from heat.

Step 5: In a small frying pan, melt the butter over medium heat. Add the spring onion and cook for 3–4 minutes until fragrant and sizzling.

Step 6: Stir in the crispy chilli oil, along with a pinch of salt and pepper. Cook for another minute, then mix in half of the chopped chives. Remove from heat but keep warm.

Step 7: Warm two serving bowls. Spoon a couple of tablespoons of garlic yogurt into each, then place two poached eggs on top. Add another spoonful of yogurt over the eggs, drizzle with the chilli butter mixture, and scatter over the remaining chives.

Step 8: Serve immediately with toasted sourdough for scooping and enjoying every flavorful bite.

Tips & Variations

For extra richness, use full-fat Greek yogurt and freshly churned butter if available.

If you don’t have crispy chilli oil, substitute with regular chilli oil and add a pinch of chilli flakes for texture.

Try adding a squeeze of lemon juice to the garlic yogurt for a bright, tangy contrast.

Swap the spring onion for finely chopped red onion for a sharper flavor.

Storage

It’s best to enjoy this dish fresh as the poached eggs and crispy chilli topping lose their texture over time. You can store leftover garlic yogurt and chilli butter separately in airtight containers in the refrigerator for up to 2 days. Reheat the yogurt gently over warm water before serving, but avoid reheating the eggs as they can become tough.

FAQs

Can I make the garlic yogurt ahead of time?

Yes, you can prepare the garlic yogurt a few hours in advance and keep it refrigerated. Just bring it to room temperature or warm gently before serving to keep it creamy and flavorful.

What if I don’t have crispy chilli oil?

If crispy chilli oil isn’t available, use regular chilli oil and add some red pepper flakes or chopped dried chillies to mimic the texture of the chilli bits for that signature crunch.