Ingredients
Scale
- 4 large eggs
- 1/4 cup unsalted butter
- 1/2 teaspoon chili flakes
- 1 teaspoon Aleppo pepper
- 2 containers (5.3 ounces each) yogurt or Skyr
- Juice and zest of 1/2 lemon
- 1 large garlic clove (grated)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Chili Butter: Melt the butter in a saucepan over medium-low heat, then add chili flakes and Aleppo pepper. Simmer for a few minutes before removing from heat.
- Make the Garlic Yogurt: In a mixing bowl, combine yogurt, lemon juice, lemon zest, grated garlic, salt, and pepper until smooth.
- Cook the Eggs: Boil water in a pot and gently add the eggs. Cook for exactly 6 ½ minutes, then transfer to an ice bath to cool before peeling.
- Assemble: Spread garlic yogurt on a serving platter, place halved jammy eggs on top, drizzle with chili butter, and garnish with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: Global
Nutrition
- Serving Size: 1 egg (with toppings)
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg