Eggs are a hero in the protein world, packed with good fats and ready to sate our hungry selves. This is a nourishing meal for any time of day, and I definitely think it stands up for itself at the dinner table. I developed this recipe for Chobani, check out the post and more protein-packed recipes here.

• 200g plain Greek yoghurt

• 2 spring onions, thinly sliced acrossways

• 2 tbsp unsalted butter

• 1 tbsp extra virgin olive oil

• 1 tsp Aleppo pepper

• 2 tsp lemon juice

• 2 large free-range eggs

Baby greens and soft herbs such as coriander and dill, to serve.

Divide yoghurt between two small bowls or plates and sprinkle over onion, reserving a little to top. Melt the butter gently in a small saucepan until it is starting to turn hazelnut brown. Turn the heat off and stir in olive oil and Aleppo pepper and set aside.

Pour enough water in a wide, lidded saucepan to come 4cm up the side and place over a medium heat, then bring to a very low simmer. Crack an egg into a ramekin and pour a few drops of lemon juice into it, then repeat with another egg. Gently slide the eggs into the poaching water and turn the heat down so there’s no movement in the water. Poach eggs 3-4 minutes, until the yolks are runny but the whites are mostly firm.

Place eggs on yoghurt and pour over chilli butter. Scatter with baby greens and serve with toast.