Finely chop the dill and mint, crush or grate the garlic clove and combine the ingredients with the yogurt. Season with salt and pepper and leave aside.
Fill a deep pot with water and bring it to the boil. Add 1 tablespoon of vinegar and create a vortex. Crack the egg and add it to the middle of the vortex. Cook for three minutes to get the perfect egg with a runny yolk.
Remove the egg with a slotted spoon and leave aside while you cook the next egg.
Using a pan, melt the butter. When the butter starts to bubble add the spices. Stir until well combined and the sauce will be ready to serve.
Spread one thick layer of the garlicky yogurt with herbs on a serving plate or small bowl.
Add the poached eggs to the yogurt base.
Drizzle the spiced butter and add some more fresh mint and dill and black pepper before serving.
