Sourdough crispbreads with beetroot-pickled eggs and dill and caper yoghurt - Peter's Yard

Ingredients

• 6 eggs
• 2 raw beetroots, peeled and diced
• 370ml of white wine vinegar
• 60g of caster sugar
• 1 tsp fennel seeds
• 8 black peppercorns
• 2 bay leaves
• 80g of Greek yoghurt
• 20g of mayonnaise
• 2 tsp nonpareille capers, chopped
• 1 tsp dill, chopped
• sea salt
• freshly ground black pepper
• 6 Peter’s Yard Original Sourdough Crispbreads
• 1 handful of radishes, finely sliced
• micro shoots or cress
• fresh dill fronds