Mix the yoghurt with finely grated garlic and a pinch of salt. Spread into serving bowls.

Gently poach eggs in simmering water (about 3 minutes) until whites are set but yolks are soft. Remove eggs and make sure to drain any excess water.

Melt the Pure Buttery Taste spread in a pan on low heat, stir in the smoked paprika and remove from heat. Place eggs over the yoghurt, drizzle with paprika butter, top with dill, salt and pepper (to taste). Serve with bread.