Chop up a teapoon of fresh dill as fine as possible

Add the full-fat yogurt to a bowl and add a pinch of salt, the fresh chopped dill, and a clove of garlic, minced. Mix well to combine.

To make the brown butter, get a saucepan on the stove and add in a generous amount of butter (or you could stick to the 2 Tbsp). Let the butter melt slowly, and keep swirling the pan until you see the butter just start to bubble and brown. Turn the heat off and add a bit of olive oil to stop the browning, then add the chilli flakes and the Aleppo pepper or paprika. Set aside.

Set a sufficiently deep pot of water to boil on the stove. Once it comes to a boil, turn the heat down to a simmer, and add a teaspoon of vinegar to it.

Lay a strainer over a bowl and crack your egg gently into it. The runny part of the white will fall through the strainer. This is to ensure that you don't get strings of wispy egg white when you poach the egg. Then gently tip the egg into a bowl. This makes it easier to get them into the pot of boiling water, rather than cracking them directly into the pot, which could cause your yolks to break.

Using a spoon or spatula, swirl the water in the pot until you have a mini-whirlpool going. Quickly, but gently, tip the egg into the centre of the whirlpool. Cover the pot with a lid and set a three-minute timer.

After three minutes, lift the egg out of the water with a spider or slotted spoon and set it aside on a plate. Repeat the above steps with the second egg.

When both eggs are done, it's time to assemble the dish. On a plate or bowl, add a large spoonful of the yogurt and spread it around a bit to create a bed for the eggs. Lay the eggs on the yogurt gently and season with a sprinkle of salt. Top with a generous amount of the browned chilli butter and finish off with some fresh dill on top. Serve warm.