Poached Eggs with Arugula Microgreens

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Ingredients

1	Cup	Plain Greek Yogurt
1	Clove	Garlic, finely grated
2	Tablespoons	Butter
1	Pinch	Salt
1	Pinch	Pepper
1/2	Teaspoon	Smoked Paprika
1	Tablespoon	Chili-Onion Crunch
1	Pinch	Red pepper flakes, to taste
3	Large	Eggs
1	Handful	Arugula Microgreens
1	Pinch	Green Onions, Sliced for garnish

Combine the Greek yogurt, chili-onion crunch & minced garlic in a bowl.
Season with salt and pepper.
Fill a saucepan with about 4 inches of water; bring to a boil.
You can add a tiny bit of vinegar to the water to help keep the egg white together.
Once the water is boiling, reduce the heat to a simmer.
Use a wooden spoon to stir the water to create a vortex.
Break 1 egg into a cup and slowly slide it into the water.
Cook until whites are set but yolks are still soft about 2 ½ – 3 minutes.
With a slotted spoon, transfer the eggs to a paper towel-lined plate.
Brown the butter in a saucepan, stirring constantly, until nutty and golden brown with foam forming on top.
Stir in a pinch of salt and the paprika and red pepper flakes; remove from heat.
Divide the yogurt mixture between 2 plates.
Top each plate with 2 poached eggs and drizzle with the warmed, seasoned browned butter.
Garnish with pepper, green onion & peppery arugula microgreens.
Serve with warm lavash or pita bread.