I’ve been making this at least once or twice a week for breakfast for the last year and have not gotten sick of it once! It’s genuinely SO good and such a filling breakfast. If you haven’t tried it yet you definitely should you’ll love it :)
1. Add your Greek yogurt to a bowl. Grate your garlic clove into it. Add salt, lemon and mix well!
2. In a small pot bring some water to a boil. Crack your egg directly into a small bowl or crack into a strainer first to separate the egg whites a bit. Once the water is at a light boil, add a pinch of salt and use a wooden spoon to gently swirl the boiling water. Add your egg in gently with your small bowl and set a timer for 2 minutes. Allow to boil and once the timer is finished use a slotted wooden spoon to get the egg out. If the egg whites aren’t solid yet, let boil for another 30 seconds to 1 minute. Set poached egg aside and repeat.
3. Make the chili butter. Melt some butter in a small saucepan on medium heat and add your spices. Cook for a minute then set aside.
4. Assemble! Spread the Greek yogurt on a plate and top with your poached eggs, chili butter, dill and flakey salt. Serve alongside some toasted bread and enjoy!!!
