KEY POINTS:
Serves 2
1 Tbs butter plus 1 Tbs extra
1 Tbs olive oil
4 free-range eggs
2 Turkish flatbreads
2 Tbs thick Greek-style yoghurt
8/10 sage leaves
1 tsp smoked paprika
Sea salt and freshly ground pepper
1. Preheat oven to 160C. Heat a fry pan and add the first measure of butter with the olive oil. When bubbling, crack in the eggs and fry over a gentle heat until preferred stage is reached. Meanwhile, warm the breads in the oven for 5 minutes.
2. Plate the flatbreads then spoon over the yoghurt. Transfer the eggs on to the breads.
3. Heat the second measure of butter in the fry pan till bubbling. Let it cook until the colour changes to a nut-brown then quickly add the sage leaves. After 5-10 seconds, remove the pan from the heat and spoon the butter and sage over the eggs. Sprinkle with smoked paprika and season.
