Turkish Eggs

-Poach the eggs. Fill a medium pot about 2/3 of the way with water, and bring to a gentle boil. When the water is just about boiling, add in Kosher salt and white vinegar. Stir the water to mix in the salt and vinegar, and create a vortex by stirring the water quickly. Gently crack the eggs into the vortex, being careful they don’t stick together. Allow the eggs to cook for about 4 minutes to achieve a nice, runny yolk.
-In a bowl, mix the Greek yogurt with minced garlic and flaky salt. Combine garlic with yogurt and a pinch of salt. Make three indents for the poached eggs, and place the eggs on top.
-In a small pan over medium heat, melt the butter. Add in the olive oil, red pepper flakes, and paprika and stir to combine.
-Pour butter mixture on top of the eggs and yogurt, and garnish with chives and fresh dill. Serve on toast. Enjoy!