Description
A fresh and savory egg and yogurt dish featuring hard-boiled eggs on a bed of tangy garlic dill Greek yogurt, complemented by warm buttered sourdough toast and a touch of chili oil for a flavorful breakfast or snack.
Ingredients
Scale
Yogurt Base
- ½ cup plain Greek yogurt
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- Salt & pepper to taste
Eggs
- 3–4 eggs
Toast
- 2 slices sourdough bread
- Butter, for spreading
- Flaky salt (optional, for finishing)
- Chili oil, for topping
Instructions
- Prepare Yogurt Base: In a bowl, combine the plain Greek yogurt, minced garlic, lemon juice, chopped dill, and salt and pepper to taste. Mix well until all ingredients are evenly incorporated. Spread the mixture onto a serving plate to create a flavorful base.
- Boil Eggs: Place the eggs in a pot and cover with water. Bring to a boil and cook for 7 minutes for firm yolks. Immediately transfer the eggs to cold water to stop the cooking process, then peel and slice each egg in half lengthwise.
- Toast Bread: Toast the slices of sourdough bread until golden and crispy. While still warm, spread butter evenly over each slice to melt and enhance flavor.
- Assemble the Dish: Arrange the halved boiled eggs over the yogurt spread on the plate. Drizzle chili oil over the eggs for a spicy touch. Optionally, sprinkle flaky salt over the top to add texture and seasoning.
- Serve: Present the dish alongside the warm buttered sourdough toast, perfect for dipping into the creamy yogurt and egg mixture. Enjoy immediately for the best flavor and texture.
Notes
- For a milder garlic flavor, reduce the amount of garlic or use roasted garlic instead.
- Chili oil adds a nice heat, but you can omit or substitute with olive oil if preferred.
- The eggs can be cooked to your preferred doneness; adjust boiling time accordingly.
- Use fresh dill for the best herbaceous flavor; dried dill can be used but reduce quantity to about 1 teaspoon.
- Flaky salt is optional but recommended for added crunch and seasoning flair.
