Add the Glenilen Farm Natural Yoghurt, pinch of salt and grated garlic to a bowl. Mix and set aside until needed.
Into a saucepan, add the olive oil and red pepper flakes.
Heat gently for 2-3 minutes, turn off and set to one side to infuse. Don't overheat the oil, as this will burn the flakes.
To poach the eggs, firstly ensure the eggs are as fresh as possible.
Place your saucepan over low-medium heat and half-fill with water.
Allow the water to reach a gentle simmer and crack each egg into a small dish.
Once you see small bubbles rising, swirl the water with a spoon and carefully drop in the eggs.
Poach gently for 3-4 minutes to make soft poached eggs or add a minute or two, if you prefer firmer eggs.
The water should be gently simmering and not boiling. Boiling water will break up the eggs.
Once cooked, remove using a slotted spoon and drain off any excess water.
Spoon the garlic yoghurt onto two plates, and place two poached eggs on top of the yoghurt.
Drizzle over the red pepper oil and garnish with fresh dill.
Sprinkle on some salt and serve some crunchy toasted bread on the side.