Silky Yogurt Bowl with Soft Egg and Herbs

Place the yogurt in a small bowl. Grate the garlic clove directly over the yogurt and add a pinch of fine sea salt. Stir gently until the yogurt is smooth and silky. Set aside at room temperature while you prepare the egg.

Fill a small saucepan with about 2 inches of water. Add the white vinegar and bring to a gentle simmer — you want small bubbles just barely breaking the surface, not a rolling boil.

Crack the egg into a small ramekin or cup. Using a spoon, create a gentle swirl in the simmering water, then carefully slide the egg into the center of the vortex.

Poach for exactly 3 minutes for a soft, jammy yolk with a barely set white. Remove with a slotted spoon and drain briefly on a clean kitchen towel. Pat gently if needed.

Spoon the garlic-seasoned yogurt into a wide, shallow bowl, smoothing it into a nest-like dip in the center.

Gently place the poached egg in the center of the yogurt, letting the yolk rest above the surface.

Scatter the chopped parsley and sliced mint over the yogurt and around the egg. Squeeze the lemon quarter lightly over everything — a little brightness is all you need.

Finish with a small drizzle of olive oil, a pinch of sea salt, and a whisper of white pepper. Serve immediately, while the egg is still warm and the yolk is liquid.