Greek Style Poached Eggs

Making the Kiri Cream

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

Poaching the Eggs

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

Making the Butter Topping

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

Plating

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