Poached eggs on herb Greek yogurt with paprika oil

Ingredients

For 1 serving

• Eggs2
• Lactose-free Greek yogurt120 g
• Dill2 g
• Extra virgin olive oil1 teaspoon
• Paprika0.5 teaspoon
• White wine vinegar1 tablespoon
• Rice cakes1
• Saltto taste

Contains: lactose, eggs, sulphites

Method

1. Bring a small pan of water to a gentle simmer with the white wine vinegar.
2. Meanwhile mix the Greek yogurt with the chopped dill and a pinch of salt and spread it in a shallow bowl.
3. Crack one egg at a time into a small cup, swirl the water gently and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk still soft, then lift it out with a slotted spoon. Repeat with the second egg.
4. Warm the oil in a small pan over low heat with the paprika for 30 seconds, until red and fragrant, without letting it smoke.
5. Lay the eggs on the yogurt, spoon over the paprika oil and serve with the rice cake.