Turkish eggs (Cilbir) on Greek yoghurt, served with toast and green salad

Green salad

• 120 - 150 g cucumber, sliced (2-3 mm)
• 40 g rocket salad leaves
• 40 g fresh spinach leaves
• 2 - 3 sprigs fresh dill, leaves only
• 2 - 3 sprigs fresh mint, leaves only
  or 2 - 3 sprigs fresh basil, leaves only
• 60 g red onion, halved
• 50 g extra virgin olive oil
• ¼ - ½ tsp ground coriander
• 1 tbsp white vinegar
• 10 g freshly squeezed lemon juice
• 2 - 3 pinches sugar
• ¼ tsp salt
• ¼ tsp ground black pepper

Poached eggs and assembly

• 2 - 3 sprigs fresh dill, leaves only
• ½ - 1 garlic clove
• 250 - 300 g Greek yoghurt
• 4 - 6 pinches salt
• 4 eggs
• 1500 g water
• 50 g vinegar
• 1 dash oil, for greasing
• 3 tbsp butter
• 1 tsp ground smoked paprika
• ½ - 1 tsp dried chilli flakes
• ½ tsp ground sumac (optional)
• 2 - 4 tbsp microgreens (optional)
• white toast bread, toasted, for serving
• fresh dill, leaves only, for garnishing