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1
Put the yogurt in a small bowl and whisk in the garlic, salt and pepper.
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2
Divide the yogurt mixture between two shallow bowls or rimmer plates.
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3
Break an egg into each of four tea cups or small bowls and line a plate with a paper towel.
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4
Fill a wide shallow saucepan about two-thirds full with water.
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5
Bring to a boil over high heat and add the vinegar.
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6
Lower the heat to very low so the water is jus tbarely simmering.
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7
Using the straight end of a wooden spoon, stir to create a whirlpool in the water and gently add 2 of the eggs by lowering the bowls one at a time directly into the water into the center of the whirlpool and gently tipping in the eggs.
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8
Cook for about 3 minutes for a soft yolk, about 5 minutes for a hard yolk, creating another whirlpool around the eggs if the whites start to spread out (you'll know the eggs are ready when the white is set and the yolk starts to thicken).
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9
Lift the poached eggs out of the water using a slotted spoon and place on the paper towel-lined plate to drain.
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10
Repeat with the remaining 2 eggs.
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11
In a small skillet over medium heat, quickly melt the butter with the smoked paprika and cayenne, if using.
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12
Let it sizzle for about 1 minute, until the butter just starts to brown.
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13
Place 2 eggs atop the yogurt in each bowl and pour the spiced butter on top of the eggs.
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14
Top with a generous pinch of salt and the mint and pistachios, if using, and serve.
