SERVES 4

INGREDIENTS

• 840g (3 cups) Vannella Buffalo Yogurt
• 4 garlic cloves, crushed
• 80ml (1⁄3 cup) white vinegar
• 8 eggs, at room temperature
• 100g butter, chopped
• 2tsp dried mint
• 2tsp sweet paprika
• Pul biber (Turkish chilli flakes)
• Crusty bread, to serve

METHOD

1. Combine yogurt and garlic in a bowl, season with salt and pepper and set aside.
2. Bring a s
3. Then add vinegar.
4. Reduce heat to medium-low and bring water to a gentle simmer.
5. Using a slotted spoon, stir simmering water to form a whirlpool.
6. Working one at a time, break eggs into a small saucer or bowl and add to pan, taking care to keep them separate from each other.
7. Cook for 3 minutes or until whites are set and yolks are cooked but still runny.
8. Using a slotted spoon, carefully transfer to a plate lined with paper towel to drain.
9. Repeat with remaining eggs.
10. Melt butter in a small frying pan over medium heat.
11. Add mint and paprika, stir to combine and remove from heat.
12. Divide garlic yogurt among warmed bowls then top with eggs.
13. Drizzle over herb butter and sprinkle with chilli.
14. Serve immediately with crusty bread.

CHECK OUT OUR BUFFALO YOGURT THAT WAS USED IN THIS RECIPE

BUFFALO YOGURT