Eggs with Paprika Butter

Bring eggs to a boil, covered with cold water. Boil from the boiling point for about 6 minutes.

Immediately rinse under cold water and peel.

Chop parsley, peel and finely chop garlic.

Mix yogurt and parsley, garlic, sour cream, salt and pepper.

Mix butter with a little salt and enough paprika powder.

Pour the yogurt sauce on the plate. Cut eggs in half and place on top with the yolk facing up, drizzle the yolk with the paprika butter.

Serve with Parisian bread or garlic bread baked briefly in the oven.

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