Place a small pan on low heat with butter, salt, pepper, chili powder, garlic powder and chili flakes. Let the butter melt on low heat and cook for an additional minute; once heated. Turn off the gas and let it sit there till you prepare the eggs
2½ Tbsp butter, Salt, Black pepper, 1 tsp Chili Powder, 1 tsp Garlic Powder, ½ tsp Chili Flakes
Place a pan on medium-high heat and boil 6 cups of water in it. Once boiling; take 1 cup out in a smaller bowl. REDUCE THE HEAT TO LOW
In a smaller bowl; add yogurt, minced garlic, and some salt. Mix well and place the bowl over the water bowl. See the picture for reference; this step will help heat the yogurt without cooking it
4-5 Tbsp Yogurt, 1 Tbsp Garlic, Salt
To poach egg; you can use either of the following methods:
Method 1(Recommended): Gently break the egg into a small sieve (helps get rid of extra water for easy poaching). Place the sieved egg carefully in the boiled water on low gas. You can directly put it from the sieve or place it in a smaller bowl first and then gently drop the egg in water. Make sure the water isn’t bubbling so that the egg doesn’t break. Repeat the step for the other egg as well
2 Eggs
Method 2: Gently break the egg into a small bowl and add to boiled water. Make sure the water isn’t bubbling so that the egg doesn’t break. Repeat the step for the other egg as well
2 Eggs
Let the egg boil for a minute and gently take it out. And it’s ready to assemble!
2 Eggs
To assemble; spread the yogurt mixture in a place and add the chili butter on top; Lay the poached eggs on the yogurt butter spread. Garnish with freshly cracked pepper and chopped chives. Serve on its own or with some crispy garlic-crusted bread!