Bart's Recipes
Finely grate the garlic and stir it into the yogurt with a pinch of salt. Let the bowl sit at room temperature for fifteen minutes, as cold yogurt under warm eggs will seize and become grainy.
Bring a pan of water with the vinegar to a gentle simmer. Crack the eggs one by one into a cup and gently slide them into the barely simmering water. Poach them for three minutes, so the white is set and the yolk is still runny, and scoop them out onto a piece of paper towel.
Meanwhile, melt the butter in a small saucepan until it begins to foam and smells slightly nutty. Stir in the chili flakes and remove the pan from the heat immediately, otherwise they will burn.
Spoon the garlic yogurt onto a plate, place the eggs on top, and drizzle the chili butter over them. Finish with torn dill and black pepper. A breakfast packed with protein and fat and virtually no carbohydrates, keeping your blood sugar stable all morning.
