In a small pan, melt the butter on medium heat and slowly brown it.

Add the olive oil to stop the oil from browning further or burning.

Add the aleppo pepper and let saute for a minute.

Remove from heat and put aside.

Boil a kettle full of water and place in a medium sized sauce pot, keep at a simmer.

Place a glass bowl on top of the pot (making sure the water does not touch the bowl) and place the yogurt in the bowl.

Grate in the garlic clove, 1 teaspoon of the dill, add salt and white pepper, and gently stir, heating through.

Remove from heat and set aside.

Prepare your eggs as desired (poach, sunny side up, etc.).

Place a good dollop of the yogurt on a plate, top with the eggs, drizzle with the chili oil, and sprinkle with dill.

Serve immediately with toast and devour!