Small handful dill, roughly chopped, plus extra to garnish
8
Medium eggs, fridge cold
50g
Butter
1tsp.
Hot smoked paprika
1/2tsp.
Cayenne pepper
4
Slices sourdough bread, toasted, to serve
Directions
Step 1Mix yogurt, garlic, lemon zest and juice, dill and plenty of seasoning. Set aside.
Step 2To poach the eggs: bring a large deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then neatly pour the egg into the simmering water. Working quickly, add a further 3 eggs in a similar fashion. Poach for 4min – or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper. Repeat with remaining 4 eggs.
Step 3Meanwhile melt butter in a small pan over medium heat. Stir in paprika and cayenne and heat for a couple of min, until infused, then strain into a jug through a fine sieve.
Step 4To serve, divide yogurt mixture among 4 shallow bowls, top each with 2 eggs and 1/4 of the infused butter. Garnish with dill and serve with toasts.
Per serving:
Calories: 437
Protein: 27g
Fat: 26g
Saturates: 14g
Carbs: 24g
Total sugars: 5g
Fibre: 1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
