Turkish dried chilli flakes are mild in heat but wonderfully fragrant. They keep for ages so it’s worth grabbing a bag for the larder any time you pass a Turkish deli
• 150g greek-style yoghurt
• 1/2 very small garlic clove, crushed
• 2 large slices poppy seed bloomer
• 35g butter
• 2 eggs
• 1 heaped teaspoon aleppo or turkish chilli flakes, (hot pepper)
• 6 small sage leaves
• flaky sea salt
1 Bring a pan of water to the boil then turn 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.
4 Carefully drop in the eggs and poach for 2 –3 minutes. 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. Spoon the yoghurt on top, making a dip with the back of a spoon.
6 Lift the eggs out of the water using a slotted spoon and drain, then place into the dip in the yoghurt. Drizzle over the chilli and sage butter and eat straight away.
Extracted from Posh Toast © Quadrille.