Description
A delightful dish featuring tender jammy eggs paired with chili-infused butter and creamy garlic yogurt, perfect for brunch.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon chili flakes (adjust to taste)
- 2 cloves fresh garlic, minced
- 1 cup Greek yogurt
- Fresh herbs (chives or parsley) for garnish
- Salt and pepper to taste
- Lemon juice, for seasoning
Instructions
- Bring a pot of water to a gentle simmer. Carefully lower the eggs into the water and cook for about 6 to 7 minutes for jammy yolks.
- While the eggs are cooking, melt the butter in a pan over low heat. Add chili flakes and gently stir to infuse the butter.
- In a small bowl, mix yogurt with minced garlic, a pinch of salt, and a squeeze of lemon juice until smooth.
- Once the eggs are ready, plunge them into an ice bath to stop the cooking process. Peel the eggs once cool.
- On a plate, place the peeled jammy eggs, drizzle with chili butter, and top with garlic yogurt. Garnish with fresh herbs and additional chili if desired.
- Serve immediately for the best flavor.
Notes
Ensure not to overcook the eggs for the perfect jammy texture. The ice bath is recommended to make peeling easier.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Boiling and Assembly
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg
Keywords: jammy eggs, chili butter, garlic yogurt, brunch, recipe