Neven Maguire's Sriracha Butter Eggs with Dill Yoghurt

INGREDIENTS

• 1 Tbsp. White Wine Vinegar
• 8 Simply Better Irish Free Range Corn Fed Eggs
• 1 Carton Simply Better Authentic Greek Yoghurt (10% Fat)
• 1 Pack Fresh Dill
• 2 Garlic Cloves, crushed
• 60g Butter
• 1 Tsp. Simply Better Sriracha Seasoning
• Simply Better Sea Salt
• Freshly Ground Pepper
• Sourdough Baguette, to serve

METHOD

1. Bring a large pan of water to a simmer over a low heat. Add the vinegar and give the water a swirl. Let the water settle and then crack each egg into the pan and simmer the eggs gently for 3-4 minutes until the whites have set but the yolks are still runny.
2. Meanwhile, put the yoghurt in a bowl and season generously. Pick the dill off the stalks and reserve a handful for decoration, then roughly chop the remainder and stir into the yoghurt with the garlic.
3. Melt the butter in a small pan and stir in the sriracha seasoning. Divide the dill yoghurt among plates and using a palette knife spread it out thickly. Top each one with 2 of the poached eggs. Drizzle over the sriracha butter and garnish with the rest of the dill. Serve with slices of the sourdough baguette.