Turkish egg with smoked salmon

This is a go-to dish I order whenever I go out have brunch with friends. Never had I thought it was this easy and quick to make it at home!

Ingredients

300 g Greek Yogurt (5% fat)
2 slices of bread of choice (preferably sourdough or baguette)
2 eggs
3 slices of smoked salmon
2 cloves of minced garlic
1 Teaspoon salt
1 Teaspoon blackpepper
2 Teaspoon lemon juice
1 Tablespoon olive oil (I used truffle oil here to add extra hint of truffle flavour in this dish)
1 Tablespoon Chilli oil (Feel free to adjust the spice level accordingly)

Bring 500 mL water to boil for the poached eggs
Leave the pan from heat, add a bit of lemon juice and swirl gently. Ensure there is no movement in the water and carefully crack the eggs in
Poach the eggs for 4 minutes until the egg whites are set
Heat up your bread of choice in preheated oven at 220ºC for 5 minutes or until toasted
Prepare the yoghurt base by mixing Greek yoghurt, minced garlic, salt, pepper and lemon juice in a bowl
Place the mixture in a serving plate
Drizzle (truffle) olive oil and chilli oil
Once the poached eggs are ready, drain you eggs with a strainer and transfer onto plated yoghurt base
Lastly place smoked salmon and sourdough bread onto the plate and enjoy!