Cilbir (Turkish poached eggs with garlic yogurt and spiced butter)

Crack each egg into a sieve and shake to drain off the watery whites, then tip into a ramekin or small bowl.

Fill a wide pan with water a couple of inches deep and bring to a boil over high heat, then turn to medium and keep a very low simmer with just a few bubbles.

Add 1 tablespoon of vinegar so the whites firm up faster and spread less.

Lower each egg in gently from the ramekin; time 2.5 minutes for a medium or small egg, 3 minutes for a large one, adding another egg every 30 seconds and removing them in the same order.

Lift out with a spider or slotted spatula, let drain in the utensil and place straight onto the prepared plate.

For the yogurt sauce, mix per serving 100 g yogurt, 1/8 teaspoon salt and half a minced garlic clove; for the dill version add about 1 g finely chopped dill.

Thin with water a little at a time (boiling water if the yogurt was cold) until creamy like a fresh custard.

Spread the sauce on a small plate with the back of a spoon while rotating to form a well; set two poached eggs in it. Plate the yogurt before poaching the eggs.

Melt 1 tablespoon butter per serving over medium-high heat, add 1/4 teaspoon pul biber and cook about 30 seconds until foaming and red.

Pour the butter and fried pepper flakes over the eggs; garnish with more flakes and a pinch of flaky sea salt, or extra dill for the dill version.

Serve with bread sliced in halves, then quarters, then medium-thick slices.