Jammy Eggs with Chili Butter and Garlic Yogurt
This delicious recipe for Jammy Eggs with Chili Butter and Garlic Yogurt combines rich flavors and a creamy texture for a delightful dish.
Equipment
- Saucepan
- Skillet
- Bowl
- Pot
- Timer
Ingredients
Butter and Spices
- ¼ cup unsalted butter
- ½ teaspoon chili flakes
- 1 teaspoon Aleppo pepper
- ½ tablespoon extra-virgin olive oil
Yogurt Mixture
- 2 5.3 ounce containers yogurt or Skyr
- ½ lemon zest and juice
- 1 large clove garlic grated
- salt to taste
- pepper to taste
Eggs
- 4 large eggs
Garnish
- top with chopped parsley
- serve with toasted bread of your choice
Instructions
Chili Butter Preparation
- Make your chili butter. In a saucepan or skillet melt butter on medium-low with your olive oil.
- When it is shimmering and melted, add in chili flakes and Aleppo pepper. Let everything cook together and infuse.
Yogurt Mixture Preparation
- In a bowl, mix yogurt or skyr, lemon juice, lemon zest, salt, pepper and fresh garlic. Mix well and set aside.
Eggs Preparation
- Bring a pot to a boil, and add in your eggs gently. Set a timer for 6 ½ minutes.
- Drain and rinse with cold water, or in an ice bath. Peel.
Assembling the Dish
- On a bowl or platter, layer on your yogurt mixture. Then cut your eggs in half and add them on the plate. Finish off with your chili butter and chopped parsley. Serve with toasted bread!
Notes
Feel free to adjust the spices and seasonings to your taste preference.
Nutrition
Serving: 1servingCalories: 119kcalCarbohydrates: 0.4gProtein: 0.2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 31mgSodium: 14mgPotassium: 18mgFiber: 0.3gSugar: 0.1gVitamin A: 577IUVitamin C: 0.01mgCalcium: 6mgIron: 0.1mg
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