Place the sliced red onion in a small bowl with the vinegar, sugar and a pinch of salt. Toss to coat and set aside for at least 10 minutes to lightly pickle and soften. In another bowl, mix the yoghurt and crushed garlic with a good pinch of salt. Set aside at room temperature while you prepare the rest. Melt the butter gently in a small saucepan over low heat. Add the smoked paprika, chilli flakes and a few grinds of black pepper, cooking for 30-60 seconds until fragrant. Remove from the heat and set aside. Bring a wide pan of water to a gentle simmer. Poach the eggs for 3-4 minutes, until the whites are just set and the yolks remain soft. Lift out with a slotted spoon and drain briefly on paper towels. To assemble, spoon the garlic yoghurt into shallow serving bowls and spread it out slightly. Top with the poached eggs and drizzle generously with the spiced butter. Finish with sliced avocado, pickled red onions and fresh dill. Serve immediately with sourdough toast on the side for dipping.
Product Used
Authentic Greek Yoghurts strained the traditional way.
