April 14, 2011 - 11:32 BST hellomagazine.com Gizzi Erskine's Turkish eggs with toast GALLERY 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.
