Turkish Garlic-Yogurt Çılbır with Firm Poached Eggs

Finely mince 5 g garlic and mix with 240 g chilled yogurt, 10 ml lemon juice and 1 g salt. Divide between two clean bowls and refrigerate until ready.

Melt 35 g butter over low heat and stir in 2 g paprika and optional 1 g chili for 30 seconds; remove from heat before spices scorch.

Bring a pot of water to a gentle simmer, add 10 ml vinegar, and slip each egg in separately from a small cup. Poach about 5–7 minutes, until both white and yolk are set and cooked through; verify about 71°C internally if measuring.

Drain the eggs, place one on each yogurt bowl, drizzle with half the warm spiced butter per bowl and divide remaining 1 g salt. Serve immediately with 80 g toast.