Panagyurski Eggs

Ingredients

• •1 cup plain yogurt
• •3.5 oz sirene (Bulgarian white brined cheese), crumbled
• •1 clove garlic, minced
• •4 eggs
• •1 tbsp vinegar (for poaching)
• •3 tbsp butter
• •1 tsp paprika
• •Salt to taste

Steps

1. 1.Mix the yogurt with the crumbled sirene and minced garlic, then divide between two serving bowls, spreading it into an even layer.
2. 2.Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, then slide it into the simmering water and poach for 3 minutes, until the whites are set but the yolks are still runny.
3. 3.Lift out the poached eggs with a slotted spoon, drain briefly, and place two on top of each bowl of yogurt and sirene.
4. 4.Melt the butter in a small pan over low heat, stir in the paprika, and let it sizzle for about 30 seconds until fragrant and red - pouring this hot paprika butter over the eggs right at serving time is what gives panagyurski eggs their signature red-flecked look and flavor.
5. 5.Spoon the hot paprika butter over the eggs and yogurt, season with a little salt, and serve immediately with bread.