4 tablespoons of greek yogurt
2 teaspoon of horseradish
salt, peper, butter, chives
Heat the oven to 190C. Stir jogurt with horseradish. Divide the jogurt souce between 4 ramekins, then break an egg into each. Season with salt and pepper, then top with a slice of butter. Bake for 10-12 min, until the egg whites are just set.
Serve the eggs with a toast, sprinkled with chives.