Poached Eggs with Garlic Yogurt

Crush the garlic with 1 tsp of salt and beat it into the yogurt. Leave it aside for serving later.

Fill a pan that has a lid with water to a depth of 2.5 cm and bring it to the boil. Add 1 tsp of salt and the vinegar.

Turn off the heat and break in the eggs. Put the lid on straight away and leave for 3 minutes. This should give you perfectly poached eggs.

Meanwhile melt the butter in a small pan and add the paprika flakes. Cook the butter until it is foaming for a minute or two.

Remove the poached eggs with a slotted spoon and place them onto one large serving plate or individual plates. 

Put the garlic yogurt on top and drizzle the butter over the top of the yogurt.

Serve immediately with toast or bread.

Some cooks choose to put the eggs on top of the yogurt instead of the way described here but it dosen't matter which way you decide to do it.