Greek Style Poached Eggs

Making the Kiri Cream

• 1In a bowl, place the Kiri Greek square portions.
• 2Add the yogurt slowly and mix with an electric hand mixer until the mixture is smooth.
• 3Add salt and garlic powder, then continue mixing. Set aside.

Poaching the Eggs

• 1Fill a saucepan with water.
• 2Place the saucepan on medium heat and heat the water to a gentle bubble.
• 3Add the vinegar to the water.
• 4Gently crack each egg into a small bowl.
• 5Using a spoon, create a small vortex in the bubbling water by turning the spoon slowly in a clockwise motion.
• 6Gently drop the egg into the center of the vortex and cook for 5 to 7 mins until you reach your desired cooking constancy.
• 7Using a slotted spoon, remove the egg from the water and set it on paper towel to absorb excess water.
• 8Repeat the process with the second egg.

Making the Butter Topping

• 1Melt butter in a pan until all the water has evaporated and the butter starts to turn brown.
• 2Take the butter off the heat and add chili powder and paprika.
• 3Mix with a spoon and set aside.

Plating

• 1Place the Kiri mixture at the bottom of a plate, place the poached eggs on top.
• 2Pour the butter on top of the eggs.
• 3Finish off with dill and serve immediately.