- STEP 1
Mix the garlic with the yoghurt and half the olive oil, then put it aside.
- STEP 2
In a small pan cook the butter until it becomes a pale beurre noisette, a nutty brown colour Take off the heat and add the harissa and swirl the pan gently to allow them to sizzle.
- STEP 3
Add the remaining olive oil and put the mixture to one side, keeping it warm.
- STEP 4
Add the vinegar to a deep pan of rapidly simmering water and poach the eggs.
- STEP 5
To serve, divide the garlic yoghurt between the four bowls. Place two poached eggs on each bowl, then top with a few spoonfuls of harissa butter. Sprinkle with a little dill.