Method

Yoghurt

Add all the ingredients for the yoghurt into a bowl and mix well to combine. Pop the bowl into the fridge until needed.

Spiced Brown Butter

Add the butter to a small frying pan and set it over medium-high heat. Once it has melted and starts to bubble and froth, add the cumin, paprika and chilli flakes. Cook for a further minute to brown the butter and spices. Remove from the heat.

Poached Eggs, Toppings and Toast

Add the cubed avocado to a small bowl, add the lemon juice and chopped chives and season with salt and pepper. Gently mix to coat.

Half fill a large pot of water and set it over high heat. Bring to a boil then turn the heat down to low so that it is just barely simmering, then add the vinegar. Stir the water to create a gentle whirlpool, then crack an egg into the middle (tip: to make things easier you can pre-crack the eggs one by one into a small ramekin). Repeat with another egg and cook 2 eggs at a time in the pot. Poach for 3 minutes for a soft yolk. Drain the eggs on a piece of kitchen towel and repeat the process until you have poached all of the eggs.

To assemble, place a generous few spoonfuls of yoghurt onto each plate and smoosh it around to create some peaks and valleys. Divide the avo cubes between each plate. Place 2 poached eggs on top of the yoghurt and then drizzle generously with butter sauce. Garnish each dish with pistachios and then serve immediately with buttered sourdough toast.