Low-carb recipe: Poached eggs with yogurt and sweet paprika butter

Don’t wake mum up early for breakfast on Mother’s Day, let her have a well-deserved lie-in. Instead, show her how much you love her with a brunch plate of soft poached eggs, creamy Greek yogurt and a drizzle of spicy, smoky butter. P.S. you get a lie-in too!

Ingredients (serves 1)

170g Greek yogurt

Zest of half a lemon

salt and freshly ground white pepper to taste

30g butter

Juice of half a lemon

½ teaspoon sweet smoked paprika

¼ teaspoon ground coriander

Freshly ground black pepper to taste

2-3 slices seeded bread

2 medium free-range eggs

Small handful fresh mint, roughly torn

Pinch of red pepper flakes

Method

Mix the lemon zest, salt and pepper into the yogurt and spoon onto the centre of a plate, swirl around with the back of a spoon.

In a small saucepan, melt the butter with the lemon juice, sweet smoked paprika, ground coriander and black pepper. Turn the heat down to low and let the butter bubble for a few minutes, but don’t let it brown. Meanwhile toast a few slices of seeded bread and add to the plate with the yogurt.

Remove the butter from the heat and put to one side.

Crack both eggs into separate ramekins and bring a medium saucepan of water to the boil. Whisk the boiling water with a balloon whisk until a well has formed in the centre. Carefully slide one egg into the water, wait a few seconds then add the remaining egg. Simmer for 3 minutes.

Using a slotted spoon gently lift the eggs out of the pan and place the spoon on a piece of kitchen paper to drain any excess water from the eggs.

Carefully place the eggs on top of the yogurt and spoon the smoked paprika butter over the entire dish, including the bread. The butter will collect in the swirls of the yogurt.

To serve, sprinkle over some freshly ground black pepper, red pepper flakes and the roughly torn mint leaves.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.