Panagyurishte-Style Bulgarian Poached Eggs with Yogurt

In a saucepan, boil 1/2 litre water with the vinegar, salt, peppercorns and bay leaf for 2 minutes. Crack in the eggs one at a time, keeping the water at a very gentle simmer.

Poach for 3–5 minutes, depending on whether you prefer soft or firm yolks.

Crush the garlic and mix with the yogurt. Grate the cheese onto a serving plate and spread the yogurt over it.

Melt the butter in a frying pan and warm gently. Add the paprika, remove from the heat and stir well.

Do not overheat the butter: the paprika will burn and turn bitter. If it gets too hot, add a little cold oil or a piece of cold butter to lower the temperature.

Lift out the eggs with a slotted spoon and drain well. Place them on the cheese and yogurt.

Pour the hot paprika butter over the eggs.