Bring a pot of water to the boil. Gently lower in the eggs and cook for 7 minutes for a jammy centre. Transfer to a bowl of iced water to stop the cooking. Once cool enough to handle, peel and set aside.

In a small bowl, mix the Greek yoghurt with the grated garlic, chopped dill, and a pinch of sea salt. Divide the mixture evenly between four containers.

In a small frying pan, melt the butter over low heat. Stir through the honey until well combined, then remove from the heat.

Cut the soft-boiled eggs in half and place them on top of the yoghurt. Drizzle with Marion’s Kitchen Chilli Crisp Oil and the honey butter.

Serve with crusty bread or flatbread for dipping.