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Boiled eggs in yogurt (Panagyurski style)

If the cheese is too salty, before consumption put it in cold water and store it in the fridge for several hours. Once opened, it should be conserved in salty brine in the fridge (2-3 table spoons of salt dissolved in 1 liter of cold water).

Ingredients:

3 servings

6 eggs

200 ml yogurt

150 g ALBENA^® cheese

60 g butter

1 tbsp ground red pepper

2 garlic cloves

Method:

Boil 1 liter of water, add salt and a bit of vinegar. Carefully break the eggs one by one low above the water surface, trying not to scramble the yolks. Boil until the eggs are ready.

Beat the yogurt, add some salt and pressed garlic, and distribute it in three separate plates. Carefully take out the eggs from the boiling water and put 2 eggs on each plate on the top of the yogurt. Melt the butter, add the ground red pepper to it and pour some of the mixture over the dish.  Crumble some cheese over the eggs.