Summary

Ingredients

• 10 g butter
• 0.5 teaspoon ½ pul beaver
• 2 egg (s), size M
• 1 tablespoon balsamic vinegar
• 150 g Skyr, 0.2% fat, natural, unsweetened
• 1 clove (s) garlic, finely chopped
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 0.5 ½ handful dill, fresh, chopped

To serve:

• 100 g whole rain bread with coarse rains, roasted or toasted olden brown
• some sea salt
• some Pul Biber
• some black cumin

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Instructions

1. Melt the butter in the saucepan. Stir in the Pul Biber and bring to the boil briefly, then remove from the stove.
2. Fill a small saucepan with enough water, place in a saucepan with the vinegar and heat up to the boiling point. The water shouldn`t boil. Stir the water with a mixing spoon so that a strudel is created. Open an egg in a cup and let it flow exactly into the middle of the strudel. Let it steep for 3 - 4 minutes at a low temperature and then remove it with a slotted spoon. Then prepare the other egg in the same way.
3. Now just mix the yoghurt with the finely chopped garlic, salt and sugar, spread on a plate, spread the chopped dill on top and add the poached eggs. Season everything again with a little salt and Pul Biber and serve with black cumin and toasted bread.