This meal is absolutely delicious!! You could make it more filling by adding eggs and ditching the bread, but it’s just so lovely as it is. It’s kind of like poached eggs in a dip.

Serves : 1
Time : 15 minutes
Nut : 500 kcal, 347g, 27% protein, 7g fibre Fullness : 6/10

INGREDIENTS

150g yogurt (5%)
Grated garlic clove
Cumin
Dill
Sea salt
2 large eggs
10g butter
Chilli flakes
Paprika
Pepper
1 flatbread

METHOD

1. Put your yogurt, grated garlic, cumin, dill and sea salt into a bowl. Mix and taste to see how it is. Add any extra spicing after taste testing

2. Put some water on the boil and add a little vinegar.

3. Drop the heat and carefully drop your egg into the water to poach for 3-4 minutes

4. While the eggs are poaching heat 10g of butter, add chilli flakes, some paprika and a little lemon juice.

5. Serve but adding your poached eggs to the yogurt mix, then drizzling the butter mix over the top.

The only challenge here is getting the eggs right. It seems that having fresh eggs is the big thing with poaching them. I like to drop the heat to a simmer too. You want the yolk to pop.

Enjoy, Lindsay