Method:

1. Take a bowl of hungcurd, add one sachet of Orika’s Italian Seasoning and 3 tsp fresh parsley and beat it  well.
2. Spread this mixture on a platter and keep it aside
3. In a saucepan, pour some hot water (tip:-add 1 tsp vinegar for nice poached eggs)
4. Take two eggs and break them in the hot boiling water
5. Once cooked place them on hungcurd base.

For the chilli butter dressing:-

1. In a small nonstick pan, add 2 cubes of butter, 2 tsp of freshly chopped garlic, 1 – 1.5 tsp of  Orika,’s Tandoori Marinade and saute it.
2. Pour this chilli butter dressing on the poached eggs.
3. Season it with fresh parsley.