Yoghurt Tops

The Salted Chilli Chicken and Homemade Bilberry Gin had been yin and yang the night before. The Chicken had induced an unquenchable thirst while the Bilberry Gin had acted as a sturdy thirst quencher that was intoxicating. Hence the next morning a breakfast that was required was one that was simple yet filling. It employed Yoghurt, a foodstuff that originated in Turkey

The Sunday Morning Chillout Playlist was in full cry in the form of Massive Attack's seminal, for many of my generation, Trip-Hop Album "Blue Lines". Its greatness is confirmed by virtue of the fact that no matter how many times you listen to it you hear something different and exciting each time. A link to have a listen yourself is https://www.youtube.com/playlist?list=PLH1JGOJgZ2u1-xaLLgghUc14VtQnXGnjY 

This seemingly light but filling breakfast is made quite easily and involves the following:

Half a pint of plain low-fat yoghurt. 

Two Garlic Cloves, peeled, topped, tailed and sliced into tiny pieces.

Two tablespoons of Paprika.

One Hundred and Fifty Grams of Unsalted Butter.

Three Eggs, poached in an egg poacher for three minutes before serving with the dish. 

The method for this is simple in that all one has to do is combine the Garlic and Yoghurt in a bowl and mix it together well prior to serving on individual plates. Next melt the Butter in a saucepan and mix it thoroughly with the Paprika. 

After you've laid the Yoghurt out on each serving plate put a Poached Egg or two on top of the Yoghurt and then drizzle the Paprika Butter Sauce over it. 

Although the Yoghurt might seem quite light at first blush, combining it with the Poached Eggs creates a real richness that's hard to resist and will keep you going until dinnertime. The Paprika Butter Sauce and Raw Garlic meanwhile give this an authentic fresh and strong flavour that transports you to a hot restaurant in Turkey.