In a medium bowl, combine Greek yogurt, minced garlic, salt, and lemon juice. Mix thoroughly and let sit at room temperature while preparing other components.

Fill a large skillet with 3 inches of water, add white vinegar, and bring to a gentle simmer over medium heat (180-190°F).

Crack each egg into a small cup. Create a gentle whirlpool in the water, then carefully slide egg into the center. Poach for 3-4 minutes for runny yolk.

Remove eggs with slotted spoon and drain on paper towel-lined plate. Trim any wispy edges if desired.

In a small saucepan, melt butter over medium heat. Add Aleppo pepper and paprika, swirl to combine and cook for 30 seconds until fragrant.

Divide garlic yogurt between two shallow bowls, spreading across the bottom. Create a small well in the center of each.

Place 2 poached eggs in each bowl, positioning in the yogurt wells.

Drizzle hot spiced butter over eggs and yogurt. Sprinkle with fresh herbs and flaky sea salt. Serve immediately with toasted bread.