Combine Greek yogurt, lemon zest, garlic, and dill with salt in a bowl. Set aside.
Melt the Lewis Road Creamery butter in a small pot, add olive oil, dukkha, and paprika. Remove from heat.
Poach eggs in simmering water with vinegar until whites are set and yolks are runny. Remove and season with salt.
Serve yogurt topped with poached eggs and spiced butter sauce. Garnish with fresh dill or mint. Serve with keto toast, if desired.