Fill a saucepan up to 4cm deep with water and bring to the boil. Place the yoghurt into a heatproof bowl and stir in the crushed garlic and salt.
Place the bowl over your pan of water, making sure the base doesn’t touch the water. Stir until it has the consistency of lightly whipped double cream. Turn off the heat, leaving the bowl over the pan.
Melt the butter gently in a separate saucepan until it starts to turn hazelnut-brown. Turn the heat off, then drizzle in the oil, followed by the paprika and the chilli flakes. Then set aside.
Fill another saucepan with 4cm water and place over a medium heat for the eggs. Crack the first egg and gently tip it into a small cup and pour 1 teaspoon of lemon juice onto it, aiming for the white. Repeat with the second egg.
When the poaching water is just starting to simmer, gently slide in the eggs, one on each side of the pan. Turn the heat down and poach the eggs for 3–4 minutes, until the whites are set and the yolks still runny.
Spoon the warm, creamy yoghurt into two shallow bowls, top each with a poached egg, pour over the peppery butter, scatter on the chopped dill on top and eat with the toast.