The weekend is here, bored of your regular style eggs for breakfast? Well, it’s time to change things up! I tried this today and fell in love with its simplicity. The combination of flavors works superbly well. Before I came across this recipe on YouTube, I’d never thought of combining eggs with yoghurt. Recipe inspiration, Nigella Lawson.
Here’s what you’ll need if you are making this for two:
Cook Time: 10mins Prep Time: 5mins
- 4 tablespoons of greek yogurt
- 1 teaspoon of finely chopped fresh Dill leaves
- 1 small clove of garlic
- 4 fresh eggs (preferably refrigerated)
- 1 teaspoon red chilli flakes
- 10 grams of butter
- salt to taste
- water to poach the eggs
- Bread for toast
Start by setting the water to heat on medium to low heat, then finally chop dill leaves and set aside. Grate garlic
Next, to a small bowl lightly whisk the yoghurt using a fork or spoon, add the chopped dill leaves, grated garlic and stir. Season with salt and set aside
To a small pan on medium heat to low heat add butter and slowly heat, as you see the butter melt and bubble slightly, add the red chillies flakes and stir. Do this on low heat and don’t let the butter burn. This will take about 30 seconds or so, soon as you feel the fragrance of the roasting chilly flakes turn the heat off.
Finally, the eggs. Check that the water is not boiling, if it is turn the heat straight down and allow the water to clam down. Remember, for the poached eggs to be a success you want the water steaming with no bubbles.
Add one egg at a time to a small bowl and slowly to steaming water. Cook each egg for 3 minutes on very low flame. Remember, do not allow the water to boil.
While the eggs are poaching, pop the bread into the toaster and now its time to assemble. To a serving plate add 2 tablespoons of the yoghurt & dill mixture and create a base, then slowly slide 2 poached eggs one next to the other. Lastly, drizzle 2 teaspoons the butter and red chilli flake sauce over the eggs and dive in!