Method
Bring a medium pan of water to the boil and add the vinegar. Twirl a spoon in the water to make a mini whirlpool. Crack in the eggs, turn the heat down to low and cook for 2½–3 minutes, until the eggs are soft poached. (Remember: the fresher the eggs, the better they poach.) Remove the eggs carefully with a slotted spoon. Set aside to keep warm.
Bring another larger pan of salted water to the boil, add the purple sprouting broccoli and simmer for a couple of minutes. It wants to retain a slight bite to the stem. Drain the broccoli and allow it to steam off for a moment.
Meanwhile, melt the butter in a small pan. When it’s bubbling, add the garlic, rosemary and smoked paprika. Cook the garlic for 1 minute or so, until softened but not browned, then remove the pan from the heat.
Divide the natural yoghurt between two warm bowls. Arrange the broccoli in the bowls and place the poached eggs alongside. Season everything with a little salt and pepper and finish by spooning over the hot, smoky butter. Serve at once.
