Poached eggs with yoghourt
Break the eggs in boiling salty water and add 1 tablespoon vinegar. Wait until the eggs cover with a veil and remove them with slotted spoon. Beat some yoghourt with salt and pounded garlic. Then pour it in a soup plate and put the eggs above. Then fry some red pepper in hot butter and pour it on the eggs. Sprinkle with pepper and finecut parsley. Serve them hot.
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