Turkish Eggs

In a bowl, mix together a 5 oz Greek yogurt container, 1 minced clove of garlic, a pinch of salt and pepper, and the juice of 1/2 lemon. Set aside.

Next, make the butter. Melt 2 tbsp of butter in a saucepan with 1 tsp of chili flakes and 2 tsp of paprika (Aleppo is traditionally used but not essential). Melt and stir together. Turn off the heat and let sit until ready to plate.

Poach 2 eggs.

Pan toast a slice of sourdough.

Plate: Spread the yogurt on a plate, top with the poached eggs, spoon over the herby butter, sprinkle with flaky salt, fresh mint, and microgreens (optional). Serve with the toasted sourdough.