for 4 people

Butter

20 g	butter
¼ tsp	chilli flakes

Yoghurt

300 g	plain greek yoghurt
1	garlic clove, squeezed
1 tsp	olive oil
¼ tsp	salt
a little	pepper

Poached eggs

1 ½ litre	water
1 dl	white wine vinegar
4	fresh eggs

To serve

2 pinch	salt
a little	pepper
90 g	cured ham in slices
30 g	garden cress

How it's done

Butter

Heat the butter in a pan until it foams and smells slightly nutty. Add the chilli flakes, set aside.

Yoghurt

Combine the yoghurt with all the other ingredients up to and including the pepper.

Poached eggs

Bring the water and vinegar to the boil in a pan. Reduce the heat, crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain.

To serve

Plate up the yoghurt, add the eggs, season. Top with the cured ham and cress, drizzle with the reserved butter.

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