If you haven't done so already, start by pickling the onions: add the sliced onions to a jar or bowl, then top them with ¼ cup white vinegar, ¼ cup water, 1 tablespoon cane sugar and 1 teaspoon of salt. Let them sit while you prepare the rest of the breakfast.
Next, make the yogurt: add the yogurt to a bowl, then grate the garlic on top and add the salt and pepper; stir to combine, then set aside.
If you want to add the bacon, make it now. Cook the bacon, then transfer it to a plate and place a paper towel on top to keep it warm. While the bacon is cooking, bring a large pot of water to a boil.
Now, poach the eggs. Crack each egg into a small ramekin or bowl (1 egg per dish). Add 1 tablespoon of vinegar to the pot of boiling water, then use a spoon to quickly stir to create a whirlpool, then drop the eggs 1 at a time into the center of the swirled water. Cook the eggs for 3 minutes, then use a slotted spoon to remove them and place them on a paper towel.
Add the butter to a small saucepan. As soon as it melts, add the paprika and stir to combine, then remove the butter from the heat.
Last, assemble the bowls: divide the garlicky yogurt into 2 bowls, then add the poached eggs and bacon on top and drizzle everything with the spicy melted butter. Top each bowl with the pickled red onions and fresh dill/chives, along with more salt and pepper to taste. Enjoy!