poached eggs

This recipe is from Yasmin Khan’s book, ‘Ripe Figs‘ and is the perfect light-lunch meal. Serves 1. Ingredients200g greek yoghurt1 slice sourdough bread, toastedsalt½ tsp cider vinegar 30g butter¼ tsp aleppo pepper ½ garlic clove, crushed Method– Crack an egg into a small bowl. – Fill a pan with water. Add ¼ tsp salt, ½ tsp cider vinegar, and bring … Read More