How to Make It
Bring a small saucepan filled halfway full of water to a simmer; add vinegar. Crack egg into a ramekin or custard cup; gently slide egg into water. Simmer 3 minutes or until desired degree of doneness. Remove from water with a slotted spoon; drain on a paper towel.
While egg poaches, combine yogurt, a dash of salt, and garlic, stirring well. Heat butter in a small microwave-safe bowl on HIGH for 30 seconds or until melted; stir in pepper.
Spread yogurt mixture onto a plate; top with egg, and drizzle with chile butter. Sprinkle with remaining dash of salt. Serve with toast and green beans.