Mix together the yogurt and garlic and split between two small bowls.
Bring a pan of salted water to the boil then poach two eggs for 3 minutes so the yolks are still soft. Lift each egg out with a slotted spoon and drain on kitchen paper.
While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter.
Place two eggs into each bowl of yogurt. Drizzle the butter over the egg and yogurt and serve with sourdough bread.
Recipe courtesy of British Lion Eggs
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