Over medium heat, melt butter in a small saucepan. Add the red pepper flakes and minced garlic and heat until fragrant.
In a bowl, combine yoghurt, lemon juice and salt, whisking until smooth.
Cook the eggs in simmering water until the whites are firm but the yolks remain runny.
Arrange the poached eggs on top of the yoghurt mixture, then pour the spiced butter over it.
Top with chopped fresh herbs like parsley or dill, and enjoy with warm bread.
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