Stir together the yogurt, olive oil and chives
in a medium bowl, and then season with the salt and pepper.
the butter in a small pot over medium heat, stirring constantly until it turns a light golden brown color. Stir in the chile flakes and set the pot aside.
Place a deep pot of water over high heat to poach
the eggs. Stir in 2 tablespoons of white vinegar for every 8 cups of water in the pot (this will help to cook the eggs and give them a better shape).
Bring the water to a boil, and then run a metal spoon around the edge of the pot to create a whirlpool. Quickly crack and carefully drop the eggs one by one into the middle of the pot. Reduce the heat to a simmer
and cook the eggs
until they are firm but give a bit (this will give a runny yolk), about 3 minutes. Remove the eggs with a slotted spoon, allowing the excess water to drain from each egg.
Put an equal amount of the yogurt mixture into the bottom of 4 bowls, making a slight indention in the middle for the eggs to sit. Put 2 poached eggs on top of the yogurt in each bowl and pour the chili butter
on top. Serve with grilled sourdough bread and Quinoa Hash on the side.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.