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Combine garlic with yogurt and a pinch of salt. Spread at the bottom of a bowl and make a indent for the eggs. Place the poached eggs on the yogurt
Melt the butter in a small skillet until it just begins to brown. Turn off the heat and add the chilli flakes. Swirl the pan and add a drizzle of olive oil.
Pour the hot chilli butter over the eggs and yoghurt, sprinkle with a pinch of salt and the chives. Serve with toast