JAMMY EGGS WITH CHILI BUTTER AND GARLIC YOGURT
Jammy Eggs with Chili Butter and Garlic Yogurt are soft-boiled eggs with a runny yolk, topped with spicy chili butter and creamy garlic yogurt. Perfect for breakfast, brunch, or snack time.
Ingredients
For the Eggs:
- 4 large eggs
For the Chili Butter:
- 3 tablespoons unsalted butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
For the Garlic Yogurt:
- ½ cup plain Greek yogurt
- 1 clove garlic minced
- ½ teaspoon lemon juice
- to taste salt
Instructions
Cook Eggs:
- Bring a pot of water to a gentle boil. Carefully add eggs and cook for 6 minutes for jammy yolks. Remove and cool in ice water.
Prepare Chili Butter:
- Melt butter in a small pan over medium heat. Add chili flakes and smoked paprika. Stir and remove from heat.
Prepare Garlic Yogurt:
- In a bowl, mix Greek yogurt, minced garlic, lemon juice, and salt until smooth.
Assemble Dish:
- Peel the eggs and place on a serving plate. Spoon chili butter over the eggs and drizzle with garlic yogurt.
Serve:
- Serve immediately for breakfast or brunch. Enjoy warm with toast or salad if desired.
Notes
- Make Ahead: Chili butter can be made in advance and stored in the fridge for up to 3 days.
- Variations: Add fresh herbs like parsley or chives on top for extra flavor.
- Serving Suggestions: Serve with toasted bread, avocado slices, or a fresh salad.
- Allergy-Friendly: Use dairy-free butter and yogurt for a vegan-friendly version.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 1 day. Best served fresh.