Turkish poached eggs with garlic yogurt

Ingredients:

• 8 large eggs
• 1 and 1/3 cups plain Greek yogurt
• 2 small cloves garlic, minced
• 3 tbsp chopped fresh dill
• 3 tbsp. l. olive oil
• 2 tablespoons white wine vinegar
• 2 large pinches of red pepper flakes
• 2 tbsp chopped walnuts
• 2 tbsp (30 g) butter
• 1 bunch watercress, tough stems trimmed
• 1 small whole grain baguette, halved horizontally, toasted and sliced

Preparation:

1. In a medium bowl, combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of ground black pepper; stir to distribute evenly. Divide the yogurt among 4 plates.
2. Fill a large saucepan with about 7 cm of water and bring to a boil. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into separate small bowls or ramekins. Carefully lower each egg into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes.
3. Remove the poached eggs with a slotted spoon and pat the bottoms dry with a kitchen towel. Divide among plates. Bring the water back to a boil and repeat with the remaining four eggs; divide among plates. Sprinkle the eggs with a pinch of salt and red pepper.
4. In a small skillet over medium heat, toast the walnuts, stirring, until golden brown, about 4 minutes. Add a pinch of red pepper flakes, then stir in the butter until melted. Spoon the walnuts over the poached eggs.
5. In a medium bowl, toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt; divide among plates. Serve with bread.