Embark on a culinary adventure with our Jammy Eggs topped with Chili Butter and Garlic Yogurt! This tantalizing dish combines creamy yogurt infused with zesty lemon and garlic, perfectly complemented by the richness of jammy eggs and the kick of spicy chili butter. Each bite is a symphony of flavors and textures, offering a delightful sensory experience that will leave you craving more. Whether you’re looking for a luxurious breakfast or a unique appetizer to impress your guests, this recipe is sure to elevate your dining experience to new heights.
In our household, weekend brunches are a cherished tradition, and this Jammy Eggs with Chili Butter and Garlic Yogurt has quickly become a star attraction. It all started when I stumbled upon the recipe during one of my culinary experiments. The first time I served it to my family, their taste buds were treated to an explosion of flavors unlike anything they had experienced before. The creamy yogurt, infused with the bright flavors of lemon and garlic, provided the perfect backdrop for the rich, velvety eggs and the bold spiciness of the chili butter. Since then, this dish has become a staple on our brunch menu, eagerly anticipated by all. Whether we’re enjoying it leisurely on a lazy Sunday morning or serving it as a sophisticated appetizer at a dinner party, Jammy Eggs with Chili Butter and Garlic Yogurt never fails to impress and delight.
Why This Recipe Will Make You Swoon:
- Perfect harmony of creamy yogurt, jammy eggs, and spicy chili butter
- Zesty lemon and garlic add depth and complexity to the yogurt mixture
- Quick and easy to prepare, yet elegant and impressive
- Versatile dish that can be enjoyed for breakfast, brunch, or as an appetizer
Ingredients:
- 3 tablespoons butter
- ½ teaspoon chili flakes
- 1 teaspoon Aleppo pepper
- ½ tablespoon olive oil
- 2 5.3oz containers of Skyr yogurt
- Zest and juice of 1/2 lemon
- 1 garlic clove, grated
- Salt and pepper, to taste
- 4 eggs
- Chopped parsley, for garnish
- Toasted bread, for serving
Directions:
- Prepare the chili butter: In a saucepan or skillet, melt butter over medium-low heat with olive oil. Add chili flakes and Aleppo pepper. Allow to cook, stirring occasionally, until browned and fragrant. Remove from heat and set aside.
- Make the yogurt mixture: In a bowl, combine Skyr yogurt, lemon zest, lemon juice, grated garlic, salt, and pepper. Mix well and set aside.
- Prepare the jammy eggs: Bring a pot of water to a boil. Gently add the eggs and cook for 6 ½ minutes. Remove from heat and immediately transfer eggs to a bowl of ice water to stop the cooking process. Peel the eggs and set aside.
- Assemble the dish: Spread the yogurt mixture onto a serving platter. Cut the jammy eggs in half and arrange them on top of the yogurt. Drizzle with the chili butter and sprinkle with chopped parsley.
- Serve the Jammy Eggs with Chili Butter and Garlic Yogurt with toasted bread on the side. Enjoy the explosion of flavors with each bite!
Notes:
- For extra creaminess, consider double whipping the yogurt mixture in a food processor or with an immersion blender.
- Adjust the spice level of the chili butter according to your preference by adding more or less chili flakes and Aleppo pepper.
- Feel free to customize the dish by adding additional toppings such as sliced avocado, roasted vegetables, or crispy bacon.
- This recipe can easily be scaled up or down to serve more or fewer people. Simply adjust the quantities of ingredients accordingly.
