|1 Tbsp||Butter, plus 1 tbsp extra|
|1 Tbsp||Olive oil|
|4||Free-range eggs (Main)|
|2 Tbsp||Greek yoghurt|
|1 tsp||Smoked paprika|
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- Preheat oven to 160C. Heat a frying pan and add the first measure of butter with the olive oil. When bubbling, crack in the eggs and fry over a gentle heat until preferred stage is reached. Meanwhile, warm the breads in the oven for 5 minutes.
- Plate the flatbreads then spoon over the yoghurt. Transfer the eggs on to the breads.
- Heat the second measure of butter in the frying pan till bubbling. Let it cook until the colour changes to a nut-brown then quickly add the sage leaves. After 5-10 seconds, remove the pan from the heat and spoon the butter and sage over the eggs. Sprinkle with smoked paprika and season.