Turkish Style Eggs

Serves 2

• 4 eggs
• 1 tsp vinegar
• 1 lb 1¾ oz–1 lb 10½ oz EasiYo Greek Style Plain 2% Yogurt
• 1¾ oz butter
• 1 tsp smoked paprika
• 1 tsp red pepper flakes
• 1—2 cloves garlic crushed
• 2 handfuls baby spinach
• 4—6 slices Turkish bread
• Olive Oil
• Salt and Pepper

Method

1. Half fill a medium saucepan of water and bring to the boil. Add the vinegar.
2. Reduce the heat and crack the eggs carefully into the water and cook gently for 3-4 minutes until cooked but still runny in the middle.
3. Remove with a slotted spoon and drain on paper towels and keep warm.
4. Melt the butter and add the garlic, smoked paprika and red pepper flakes and stir to combine and keep warm.
5. Heat a char-grill pan on a high heat.
6. Brush the slices of Turkish bread with olive oil.  Char-grill on both sides until golden and crisp.
7. Spoon the yogurt into two wide bowls.
8. Place the spinach to the side of the yogurt.
9. Add the poached eggs on top of the yogurt and spoon over the warm butter mixture.
10. Place the chargrilled bread to the side.
11. Season and serve immediately.