Sometimes the best dishes are the simplest and the simplest dishes cry out for the best ingredients, this makes our amazing market the perfect hunting ground for a delicious brunch. 
Here is one of my all time favourite breakfast dishes. Silky, punchy and delicious, it always hits the spot. And if your poached eggs are not perfect, the yoghurt chilli sauce will hide a multitude of sins. 

One of the questions I’ve been asked most often over my many years of serving brunches has been, “How do you poach your eggs?” Typically followed by, “I try at home and they’re never the same.”
2 things; firstly, practice makes perfect, I’ve a lot of practice so if you start poaching eggs yourself you’ll soon get a feel for them. Secondly, you get the best results when your eggs are super fresh. Older eggs are great for frying and scrambling but super fresh eggs always make the best poachers.


250 grams of Court lodge organic farm live natural yoghurt – Hook and Son

1 clove garlic (peeled and finely chopped) – Brockmans

1 teaspoon of sea salt flakes – I use Malden smoked sea salt for extra flavour- my own

2 x tablespoons of Ghee – Hook and sons

1 x 15ml tablespoon extra virgin olive oil – Store Cupboard when available

1 teaspoon pul biber / Turkish red pepper flakes- I bought mine from Dem on Central Hill. 

1 tablespoon finely chopped fresh dill

4 fresh medium sized eggs- Brambletye Farm

1 tablespoon white wine vinegar


2 Chunkily sliced and toasted sourdough 


Add the yoghurt to a bowl with the garlic and sea salt and whisk together for 10 seconds to combine.
Set aside at room temperature until ready to serve.

Add the ghee to a pan and cook until bubbly and foamy but not burnt.   Remove from the heat, add the pul biber and swirl the pan gently, allowing the flakes to sizzle. Stir in the remaining oil and half of the chopped dill.  Leave this now; you are going to come back to it later.

Bring a large saucepan of water to a rolling boil. Add the white wine vinegar.
Turn the heat down so that the water is on a simmer with a few bubbles.
Add the eggs and poach to your liking – I think you need a runny yolk to ooze into the gorgeous yoghurt mixture – however you are eating them, so you’re the boss.

Now would be a good time to put the sourdough bread on to toast. 

Divide three quarters of the yoghurt into 2 warmed bowls.   Add 2 poached eggs to each bowl on top of the yoghurt, and then serve the remaining yoghurt on top of the eggs.  Quickly turn the chilli butter up again on the heat, just when it bubbles pour it over the dishes with the eggs in.  Sprinkle the remaining fresh dill over the dishes

Serve immediately with the sourdough toast- which are especially nice cut into soldiers