Mix Greek yogurt with minced garlic, lemon juice (if using), and a pinch of salt in a bowl.

Spread it onto a plate or shallow bowl and set aside. It is best to refrigerate it while you prepare the rest.

Here’s a simple trick for the perfect poached egg—run it through a fine mesh strainer first. This removes the loose, watery egg whites that make your poached eggs look messy. Once strained, gently transfer the egg into a small bowl.

Fill a medium saucepan with 3–4 inches of water (7–10 cm). This is enough depth to allow the eggs to submerge and cook evenly without touching the bottom. Bring the water to a gentle simmer. Ensure the water is at a gentle simmer, not a rolling boil, to keep the eggs intact. Adding 1 tablespoon of vinegar helps the egg whites stay together!

Slide the egg into the water and let it poach for 3 to 4 minutes until the whites are set, but the yolk stays runny. Repeat with the second egg.

Use a slotted spoon to drain the eggs on a paper towel.

Heat olive oil in a small pan over low heat.

Stir in one teaspoon of sun-dried tomato paste or red pepper flakes, depending on your spice preference. Cook for just 30 seconds until fragrant.

Remove from heat.

Spread the garlicky yogurt on a plate, place your perfectly poached eggs on top, and drizzle over that gorgeous, spiced olive oil.

For the final touch, I love adding some fresh micro greens, but you could also ass some fresh dill or parsley.

Enjoy with warm, crusty bread for dipping!