Method

• 1.
  Preheat the oven to 180°C. Grease a large baking tray and line with baking paper.
• 2.
  To make garlic butter, combine garlic, butter, parsley and chilli, if using, in a bowl.

• 3.
  Make a series of diagonal cuts across the top of Turkish loaf, stopping before you cut through base, to form a triangle pattern. Spread garlic butter into cuts, stuff thyme in each cut and drizzle loaf with oil. Enclose in foil, place on prepared tray and bake for 20 minutes or until hot. Uncover and bake for a further 5 minutes or until slightly crisp.
• 4.
  Meanwhile, bring a saucepan of water to the boil. Carefully add eggs and boil for 5 minutes 40 seconds for soft-boiled. Transfer to a bowl of iced water.
• 5.
  For salmon, combine yoghurt and lemon juice in a bowl. Place salmon on a serving platter and scatter with eschalot, capers, salmon roe and extra parsley leaves.
• 6.
  Remove tops from eggs and place in egg cups. Serve alongside salmon, Turkish loaf, yoghurt dressing and extra lemon.