4-5 Aviko Mozzarella Sticks
100g Greek Yoghurt
1 Clove of garlic
2 Free range eggs
15ml Chilli oil
10g Red pepper flakes
Handful of dill
Cook Aviko Mozzarella Sticks as per pack.
Finely grate the garlic clove then mix with the yoghurt and allow to come to room temperature.
Poach the eggs until soft boiled with runny yolks.
Add the butter to a frying pan along with the olive oil and red pepper flakes then heat gently until it foams.
Spread yoghurt thinly on the bottom of a bowl then add the eggs and spoon on chili mixture before finishing with chopped dill.