Serves: 2
Ingredients
1 jar Chorizo Jam
350 g organic Greek-style protein yoghurt
1 clove garlic, grated
A large handful of fresh dill, finely chopped, plus extra for garnish
Salt, to taste
Toasted local sourdough, to serve
Method
Prepare the yoghurt mixture:
In a bowl, combine the Greek-style yoghurt, grated garlic, and chopped dill. Season with salt and mix until smooth and well combined.
Poach the eggs:
Bring a pan of water to a gentle boil, then reduce to a simmer. Crack in two eggs and poach for 2–3 minutes for a runny yolk. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.
Warm the chorizo jam:
Heat a small pan over medium heat. Add the chorizo jam and stir until melted and warmed through. Remove from the heat and set aside.
Assemble the dish:
Divide the yoghurt mixture between two serving bowls. Top each with two poached eggs. Spoon over the warmed chorizo jam and garnish with extra dill. Serve with toasted sourdough on the side.
