Zubereitung

1. 1

   Stir the yogurt with the finely grated garlic clove and a little salt, then leave it at room temperature.

2. 2

   Melt the butter in a small pan, take it off the heat and stir in the paprika until it glows red-orange.

3. 3

   Bring water with the vinegar to a gentle simmer. Crack the eggs in one at a time and poach until the whites are set.

4. 4

   Spread the yogurt over two plates, set the drained eggs on top and drizzle generously with the paprika butter.

5. 5

   Scatter with dill and serve with toasted bread for dipping.