Description
Indulge in the delightful experience of Jammy Eggs with Chili Butter and Garlic Yogurt. This dish features perfectly cooked eggs with creamy, runny yolks, complemented by rich chili-infused butter and tangy garlic yogurt. It’s a simple yet elegant recipe that brightens any meal—perfect for brunch or as an impressive appetizer that will leave your guests craving more.
Ingredients
Scale
- 4 large eggs
- 2 tbsp unsalted butter
- 1 tsp crushed red pepper flakes
- 1 cup full-fat Greek yogurt
- 2 cloves fresh garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Boil the Eggs: Bring a pot of water to a gentle boil. Carefully add the eggs and cook for 6 minutes.
- Ice Bath: Prepare a bowl of ice water while the eggs cook. After cooking, transfer the eggs into the ice bath for 5 minutes.
- Make Chili Butter: In a pan over medium heat, melt butter and add chili flakes. Sauté until fragrant.
- Prepare Garlic Yogurt: In a bowl, mix Greek yogurt, minced garlic, lemon juice, salt, and pepper until smooth.
- Assemble: Peel the eggs gently and cut them in half. Drizzle with chili butter and top with dollops of garlic yogurt.
- Serve immediately for best flavor.
Nutrition
- Serving Size: 2 egg halves (100g)
- Calories: 290
- Sugar: 3g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 370mg