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First up, make your chilli butter. Melt the butter in a small pan over a low heat and gently cook until browned and starts to smell nutty.
Meanwhile, finely chop your mint, coriander stems, and then the green chilli (seeds and all), place in a heatproof bowl. Pour the hot butter onto the chilli mixture, season with salt.
Peel and finely chop the garlic. Heat 3 tbsps of oil in the empty frying pan over medium heat. Add the garlic and fry for 1-2 mins, then add in the greens. Keep stirring until wilted. Season with salt, pepper and lemon juice. Add to a blender with 20ml of olive oil and blend until smooth. Stir through the yoghurt.
Bring a pot of water to the boil. Meanwhile, sieve the eggs to remove the watery whites and transfer into a ramekin. When the water is bubbling, turn the heat down to low, gently plop the egg into the water and cook the egg for 4 mins until set, remove the egg with a slotted spoon and drain on kitchen paper.
Cut two slices of sourdough and toast.
Get your bread and top with the yoghurt, poached eggs and the green chilli oil. Garnish with coriander leaves and lemon zest before tucking in.