Ingredients (serve 4):
12 eggs
500 gr. yoghurt
300 gr. pickled white cow cheese
2 tsp. red pepper
3 tsp. vinegar
3 cloves garlic
50 gr. butter

Preparation and serving:
Bring to the boil 2 L. of water, add the vinegar and then remove from the heat. Break the eggs one by one low above the water surface, beeing carefull not to scramble the yolks. Do not put the eggs one over the other. When all of the eggs are in, bring the pot again to the heat and boil for another 7 minutes. When the eggs are ready, take them out with a serving spoon and place in the preheated plates. Press the garlic and stir together with the yoghurt. Grate the cheese over the eggs and pour on mith the yoghurt sauce. Brown the butter together with the red pepper and por the dish before serving.

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