Ingredients:
- 2 slices Dromod Irish Homemade Boxty
- 4 eggs (very fresh, for poaching)
- 300g Greek yoghurt
- 1 garlic clove, finely grated
- 1 tbsp white wine vinegar (for poaching water)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp smoked paprika or Aleppo pepper
- Salt & black pepper
- Fresh herbs: dill, parsley, coriander (to garnish)
Directions:
Prepare the yoghurt base:
- Mix Greek yoghurt with grated garlic and a pinch of salt. Spread it over the base of a shallow serving bowl or plate.
Poach the eggs:
- Bring a saucepan of water to a gentle simmer. Add a splash of vinegar. Crack eggs into cups and gently drop into the water. Poach for 3–4 mins, then lift out with a slotted spoon and drain on paper towel.
Make the chilli butter:
- In a small pan, melt butter and olive oil together. Add paprika and a pinch of salt. Heat for 1 minute until fragrant.
Assemble the plate:
- Place poached eggs on top of the yoghurt. Drizzle with spiced butter. Garnish with fresh herbs and a twist of black pepper.
Toast the boxty:
- Toast or pan-fry the Dromod Boxty slices until golden and warm. Cut into triangles and serve on the side for dipping.
