Poached eggs with dill sour cream | Creamy Hungarian breakfast

In a bowl, thoroughly mix the room-temperature 20% sour cream with the finely chopped fresh dill, a pinch of fine salt, and freshly ground black pepper. Spread the creamy base evenly over the bottom of two deep breakfast plates.

Melt the butter in a small pan over low heat, stir in the sweet paprika, then remove from the heat so the paprika does not burn and remains pleasantly aromatic.

Bring water to a boil in a pot, then reduce the heat to a gentle simmer. Add the 10% vinegar and a pinch of salt. Crack the eggs one by one into a small bowl, create a whirlpool in the simmering water with a spoon, and slide the egg into the center. Cook gently for 3-3.5 minutes until the white is set but the yolk remains runny, then carefully drain with a slotted spoon.