Boil the water

• Bring a large pot of water to a boil.

Mix the yogurt base

• Add the Greek yogurt, olive oil, white wine vinegar, parsley, dill, salt and black pepper to a bowl and mix well.
• Taste and season with more salt if needed, then set aside.

Make the chili butter

• In a small saucepan add the butter, olive oil, red pepper flakes, paprika, finely chopped shallot, sliced garlic, walnuts and salt.
• Set over medium heat and bring to a simmer.
• Let sizzle for 1 minute, then remove from the heat.

Prepare the eggs for poaching

• Once the water boils, reduce the heat to low.
• Crack an egg into a fine mesh sieve over a bowl and swirl slightly until the more liquid parts have drained away.
• Place the egg into a small dish or ramekin.

Poach the eggs

• Add the white distilled vinegar to the water and gently stir to create a vortex.
• Gently drop the eggs into the water and cook for 3 minutes for a runny yolk and set whites.

Drain the eggs

• Remove the eggs with a slotted spoon.
• Dab with a paper towel to remove excess water.

Serve

• Spread the yogurt onto a plate, arrange the eggs on top and drizzle with the chili oil.
• Serve with lightly toasted bread.