Description
Jammy Eggs with Chili Butter and Garlic Yogurt is a vibrant and flavorful breakfast or brunch dish featuring perfectly soft-boiled eggs served with a zesty garlic-infused yogurt and a spicy, aromatic chili butter sauce.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1/2 teaspoon chili flakes
- 1 teaspoon Aleppo pepper
- 1/2 tablespoon extra-virgin olive oil
- 2 (5.3 ounce) containers of yogurt or Skyr
- Zest and juice of 1/2 lemon
- 1 large garlic clove, grated
- Salt and pepper, to taste
- 4 large eggs
- Chopped parsley, for topping
- Toasted bread, for serving
Instructions
- In a saucepan or skillet, melt the butter over medium-low heat along with the olive oil. Once melted and shimmering, add the chili flakes and Aleppo pepper. Allow the mixture to bubble and simmer gently, infusing the flavors together. Stir well on low heat for a few minutes, then remove from heat and set aside.
- In a bowl, combine the yogurt or Skyr with lemon juice, lemon zest, grated garlic, salt, and pepper. For a smoother texture, optionally blend the mixture with a food processor or immersion blender until creamy. Set aside.
- Bring a pot of water to a boil. Gently add the eggs and set a timer for 6 1/2 minutes to achieve the perfect jammy consistency. After cooking, drain the eggs and immediately rinse in cold water or an ice bath to stop cooking. Peel carefully.
- On a serving bowl or platter, spread a layer of the garlic yogurt mixture. Cut the peeled eggs in half and arrange them atop the yogurt. Drizzle generously with the prepared chili butter and sprinkle with chopped parsley. Serve warm with toasted bread on the side.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg