Turkish Eggs on toast

You can't imagine how fantastic is to be home alone. I do exactly the same things I do every day but nobody interrupts me. Relaxing. It's time to try new recipes, creating something extraordinary,  typically non-social food with plenty of raw onion or garlic – in this case. Here is my first attempt...:

INGREDIENTS (makes 2 sandwiches)

150g Greek-style yoghurt 

1 garlic clove, crushed

2 slices poppy seed bloomer 

35g butter 

2 eggs 

1 heaped tsp chilli flakes 

6 sage leaves 

flaky sea salt 

1. Bring a pan of water to the boil then turn it down to a simmer. Meanwhile, spoon the yoghurt into a bowl, add the crushed garlic and plenty of salt and beat together well. 

2. Toast the bread. 

3. Melt the butter in a small frying pan. While the butter is melting, crack the eggs into two separate cups. Using a slotted spoon gently swirl the simmering water. Carefully drop in the eggs and poach for 2-3 minutes. 

4. Once the butter has started to foam, stir in the chilli flakes then add the sage leaves and let them sizzle for 30 seconds or so. 

5. Drizzle a little of the butter over each slice of toast and spoon the yoghurt on top, making a dip with the back of a spoon. Lift the eggs out of the water using a slotted spoon and drain, then place into the dip in the yoghurt. 

6. Drizzle over the chilli and sage butter and eat straight away.