Poached Egg with Yoghurt

• 1 quantity yoghurt and garlic sauce
• 6 eggs

Prepare the yoghurt and garlic sauce and pour into a serving dish.

Bring the water to the boil with the salt and vinegar, pop the eggs into it, cover with a lid, lower the heat, and poach the eggs for 2-3 minutes until the whites stiffen while the yolks remain soft. Remove the eggs with a perforated ladle and place them on the yoghurt sauce.

In a frying pan heat the butter with