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Gizzi Erskine's Turkish eggs with toast

Flavoursome and comforting – a Turkish delight

14 APRIL 2011 Ingredients (Serves 2)

• 200g/7oz Greek-style yoghurt
• 1 small clove garlic, crushed
• 4 large British Lion eggs
• 25g/1oz butter
• ½ tsp hot paprika
• Squeeze lemon juice
• Slices of griddled and buttered sourdough bread, to serve

Method

Combine the yoghurt and garlic and divide between 2 small bowls.

Bring a pan of lightly salted water to the boil then poach the eggs for 3 minutes so the yolks are still soft. Lift out with a slotted spoon and drain on kitchen paper.

While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add a squeeze of lemon juice.

Place 2 eggs into each bowl of yoghurt, drizzle over the paprika butter and serve with slices of buttered sourdough bread.