poached eggs with yoghurt

serves 4

60 g (2¼ oz/¼ cup) butter

1 onion, thinly sliced

250 g (9 oz/1 cup) Greek-style yoghurt

4 large eggs

1 teaspoon hot paprika

Preheat the oven to 150°C (300°F/Gas 2). Melt 20 g (¾ oz) of the butter in a heavy-based frying pan, add the onion then cook over low heat, stirring often, for 15 minutes, or until golden. Remove from the pan and cool slightly. Combine the onion and yoghurt in a small bowl then season to taste with salt.

Divide the yoghurt mixture among four deep 7.5 cm (3 inch) diameter ovenproof ramekins then place on a tray in the oven to heat gently.

Meanwhile, fill a large, deep frying pan three-quarters full with water, add a pinch of salt and bring to a gentle simmer. Crack an egg into a saucer, then slide the egg into the simmering water. Poach for 3 minutes, then remove carefully with a slotted spoon and pat off any excess water with paper towels. Poach all the eggs in the same way. Place an egg in each ramekin and season with salt and pepper.

Melt the remaining butter in a small saucepan and add the paprika. Drizzle over the eggs and serve at once.