2 tablespoons double cream yogurt 1 garlic clove finely grated and mixed into yogurt. Season yogurt with salt and pepper to taste. Poach egg over medium hot heat in simmering water. In another pan melt butter, add chilli flakes and fine red chilli powder to taste. Add salt to taste. To plate:Spoon yogurt at the bottom of your dish. Then place your poached egg on your yogurt. Top with chilli butter. Serve with crispy fried ciabbata. Enjoy.