Turkish eggs (Çılbır) on toast!

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!