Boiled eggs served on top of yoghurt, drizzled with butter and chilli for a tangy finish.
8 Medium Eggs
60g Salted Butter
20ml Olive Oil
1 flat tsp Chilli Flakes
1 heaped tsp Paprika
400g Greek Yogurt
2 Garlic Cloves, peeled and minced
Grated Rind of 1 Lemon
5g Fresh Parsley, chopped
Sea Salt and Black Pepper
½ Green Chilli, thinly sliced
Melt the butter in a small saucepan along with the olive oil.
Add the chilli flakes and paprika, then gently cook for a couple of minutes and put to one side.
Place the yogurt, garlic and lemon rind in a bowl and season with salt and pepper.
Boil the eggs in a large pan of water for 7 minutes, then leave in a bowl of cold water.
When cold, peel the eggs and cut in half.
Serve the eggs on a dollop of yogurt, drizzled over with the chilli butter and sprinkled with the chopped parsley and green chilli slices.