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I fell in love with this dish having first eaten it at Kopapa in Covent Garden. It was such a surprise to me, I couldn’t imagine it working at all but, when I ate that first bite, it all made sense. That was the dish that inspired me to make this version. I use chorizo to infuse the butter & leave the meat in for a bit of texture. I recommend you serve it with toast, & lots of it, to mop up all those juices.

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Serves 2

Prep time: 15 mins

Cooking time: 5 mins

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Ingredients

1 x 80g (2¾ oz) chorizo sausage, skin removed, diced (Nigel used a spicy version)

50g (1¾ oz) butter

100g (3½ oz) Greek yoghurt

2 tbsps white wine vinegar

4 eggs

4–5 fresh mint leaves, finely sliced, to garnish

sea salt flakes and freshly ground black pepper

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Method

1.ÌýÌýÌý In a frying pan, lightly sauté the chorizo for a few minutes over a medium heat until it releases its natural oil. Add the butter & allow to melt & bubble together for 2–3 minutes, then turn off the heat and set aside.

2.ÌýÌýÌý Put the yoghurt into a pan and gently warm through. Don’t boil, or it’ll curdleÌýand split. You want it to be warm, not hot.

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3.ÌýÌýÌý To poach the eggs, bring a pan of water to the boil and add the white wine vinegar. Gently poach your eggs (see the tip below). After 3 minutes, they should be firm on the outside yet soft in the middle. Remove them from the pan and put them on a plate lined with kitchen paper to drain.

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4.ÌýÌýÌý Now is the time to toast your bread.

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5.ÌýÌýÌý Divide the warm yoghurt between 2 bowls & spoon the eggs on top. Using a spoon, lift the chorizo out of the frying pan & scatter it around each bowl, then divide all the butter from the pan between them. It looks like a lot of fat, but trust me – this is what it’s all about. Sprinkle over the mint andÌýseason with saltÌýand pepper. Break into the eggs and allow all the components to just fall into one another.

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Poaching Tip

• Daniel cracks each egg into a small ramekin first, rather than straight into the water and lowers the ramekin into the water so it fills up, then, after 20 seconds (or when your fingers can’t take the heat anymore) tips the egg out into the water.Ìý Doing it this way tempers the egg so it sets quickly &, most importantly, the fall is shorter, so it is less likely for the yolk to pop out or hit the bottom of the pan with impact, breaking the yolk.