Poached eggs with yoghurt and burnt sage butter.
In a mortar and pestle, pound the garlic with the sea salt until well crushed.
Add the yoghurt and pepper and mix through.
In a saucepan, bring some water to the boil with a dash of red wine vinegar.
Reduce the boil to a gentle simmer, break the eggs carefully into a small bowl, one by one and lower them individually and gently into the water.
Poach the eggs until they are just set with the yolks still runny.
This will take about 2 minutes.
While the eggs are poaching, heat the butter in a fry pan.
As the butter starts to bubble, add the sage leaves and cook out until the sage is crisp and the butter nut brown.
Spoon the yoghurt onto serving plates, top with the eggs, sprinkle over the chilli powder or paprika and a grind of pepper.
Finish by pouring the burnt sage butter over the top.
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