- With a spoon, beat together the yoghurt and garlic until smooth. Spoon into two small bowls. In a pan over a low heat, melt the butter with Shemin’s Harissa spice blend and the paprika (taking care not to let it burn).
- Poach the eggs for 2 minutes, then remove with a slotted spoon and drain on kitchen paper.
- Pop the bread into the toaster while the eggs are in the pan.
- Place poached eggs on top of the yoghurt and pour over the chilli butter. Serve with toast for mopping up all the yolk, yoghurt and spicy butter.
Classic poached eggs are brought to life here by the fresh, exciting flavours of Shemin’s Harissa and delicious butter.
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