Eggs & Sauce:

Fill a wide-ish saucepan (I use one of 22 cm diameter) with water to come about 4 cm up the sides of the pan. Put it on the heat and cover so that it heats up faster. Line a large plate with some kitchen roll, get out a slotted spoon, and put both near the pan now.

Now fill another pan — on which a heatproof bowl can sit comfortably — again with water to come 3–4 cm up the sides, and bring to the boil. Put the yogurt in said bowl, stir in the garlic and salt, and sit it on top of this pan, making sure the base of the bowl doesn’t touch the water. Stir it until it gets to body temperature and has the consistency of lightly whipped double cream. Turn off the heat and leave the bowl as it is, over the pan.

Melt the butter gently in a small pan until it is just beginning to turn a hazelnutty brown (this is why, in classic French cuisine, it’s known as beurre noisette), but make sure it’s not actually burning. Turn the heat off under the pan, then stir in the olive oil, followed by the beautiful red pepper flakes; it will foam up fierily. Leave to one side while you get on with the eggs. And this is when you should be thinking of putting the toast on.

When you are ready to poach the eggs, crack the first egg into a ramekin and, aiming for the white, add 1 teaspoon of lemon juice; I know everyone else says vinegar, but I just don’t like the taste of it on the egg, and the lemon does the trick just the same. Proceed as above with the second egg.

When the poaching water is just starting to simmer, take a cup or ramekin in each hand and gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is no movement in the water whatsoever, and poach the eggs for 3–4 minutes until the whites are set and the yolks still runny. Transfer the eggs with your slotted spoon to the paper-lined plate to remove any excess water.

Langos:

In a bowl of a stand mixer, combine flour, salt, and sugar. Mix with a spoon. Add yeast. Mix again. Add milk and give it a quick mix with a spoon again.

With the bread attachment, mix on low speed for a few minutes (about 3-4) or until well combined.

Cover the bowl with plastic wrap and a clean kitchen towel. Let it proof in a warm place until doubled in size (45-60 minutes) or proof overnight and then let warm up for 45 minutes.

When ready, transfer the dough onto a well-floured worktop. Divide into 4 equally-looking pieces.

Form a ball out of each piece.

Roll out with a rolling pin (about ¼-inch/0.5-centimeter thick and about 7-inch/17-centimeter in diameter).

In a heavy-bottomed pot, heat oil.

When hot, add one rolled flatbread in. Fry for about a minute before turning it over (use kitchen tongs) and fry for a further minute.

Langos should be nice golden brown, but some pale spots are fine.

Place each fried bread onto a few sheets of paper kitchen towel to get rid of any excess oil.

Assemble:

Place the 4 Langos on a warm plate, divide the warm creamy yogurt between them, add microgreens, top each with a poached egg, pour the peppery butter around and slightly over the yogurt, scatter the chopped green onions.