Eggs and Dill Pickle Yoghurt

Ingredients

• 2 eggs
• 150g Greek yoghurt
• 1 garlic clove, minced
• 1 tsp dijon mustard
• 1-2 tbsp pickles of choice, finely chopped
• 1 spring onion, finely sliced
• 1/2 tbsp fresh dill
• 1/2 tbsp fresh parsley
• juice of half a lemon
• drizzle of chilli crisp oil, or EVOO if you’re not a fan of spice
• crusty bread, to serve

Instructions

1. Lower the eggs into a pot of boiling water and boil them for exactly 6 minutes. Once done, tip the hot water out the pan and run the eggs under cold water until cooled.
2. While the eggs boil, combine the yoghurt, garlic, mustard, pickles, dill parsley and lemon juice in a mixing bowl. Season to taste with salt and pepper.
3. Dollop the garlicky yoghurt onto a plate or shallow bowl and spread with the back of your spoon. Peel and slice the eggs in half, then place them on top. Finish with a drizzle of chilli oil, a scattering of herbs and a side of bread.