Poached Eggs with Yogurt and Honeyed Cheese

Brown the butter in a pan until golden and fragrant.

Spread the sheep's milk yogurt on a plate to form the base.

Use fresh eggs at room temperature for poaching.

Drain the egg through a fine mesh strainer to remove excess liquid.

Heat water in a pot until small bubbles appear on the sides.

Create a whirlpool in the water with a spoon and gently add the egg.

Cook the egg for about 3 minutes without allowing the water to boil.

Remove the poached egg with a slotted spoon.

Place the poached egg on the yogurt base.

Top with gouda cheese, honey, and the browned butter.

Serve immediately.