If you are at all intrigued by this dish, I urge you to try it, the poached eggs slathered with a spiced butter sitting in a well of tangy yoghurt, is wonderfully unique.
Serves 2 
30mins 1 tbsp white wine vinegar
4 large free-range eggs
5oz Greek yoghurt
2 garlic cloves, finely grated
2 tbsp butter
1 tsp dried chilli flakes (use Aleppo chilli flakes if you can find them)
1 tsp smoked paprika
1 tbsp extra-virgin olive oil
For the salad:
5oz pearl barley, cooked
3.5oz cherry tomatoes, sliced in half
½ small cucumber, sliced thinly
A small bunch of radishes, sliced in half
A small handful of fresh mint leaves, finely chopped
Juice of ½ lemon
1 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
Toasted sourdough bread, to serve
1 tbsp white wine vinegar
4 large free-range eggs
150g Greek yoghurt
2 garlic cloves, finely grated
2 tbsp butter
1 tsp dried chilli flakes (use Aleppo chilli flakes if you can find them)
1 tsp smoked paprika
1 tbsp extra-virgin olive oil
For the salad:
150g pearl barley, cooked
100g cherry tomatoes, sliced in half
½ small cucumber, sliced thinly
A small bunch of radishes, sliced in half
A small handful of fresh mint leaves, finely chopped
Juice of ½ lemon
1 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
Toasted sourdough bread, to serve
Mixing bowl
Wide frying pan
Small frying pan
