Poached Eggs with Chili Butter and Garlicky Yogurt
Poached Eggs with Chili Butter and Garlicky Yogurt is a Mediterranean-inspired egg dish that combines a creamy, garlic-herbed yogurt with a warm, homemade spicy chili butter. It's simple to prepare, makes a great breakfast, and it's packed with flavor.
Equipment
- medium pot
- small skillet or pan
- fine mesh sieve
- slotted spoon
- shallow bowls or plates
Ingredients
- 1 cup Greek yogurt
- 1-2 teaspoon fresh lemon juice
- 1-2 small garlic cloves, minced
- 1 tablespoon chopped fresh dill, plus more for garnish (or 2 teaspoons dried dill)
- ¼ teaspoon Kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoon unsalted butter (If using salted butter, you may want to adjust the added salt in the recipe)
- ½-1 teaspoon crushed red pepper flakes
- 4 large eggs
- bread for serving, toasted (sourdough, baguette, pita, etc.)
Instructions
- Make the garlic yogurt: In a small bowl, stir together the Greek yogurt, lemon juice, fresh dill, minced garlic, salt, and pepper until smooth. Taste and adjust seasoning as needed. Set aside.1 cup Greek yogurt, 1-2 teaspoon fresh lemon juice, 1-2 small garlic cloves, minced, 1 tablespoon chopped fresh dill, plus more for garnish, ¼ teaspoon Kosher salt, plus more to taste, ¼ teaspoon freshly ground black pepper, plus more to taste
- Make the chili butter: In a small saucepan, melt the butter over low heat. Add the crushed red pepper and cook gently for 1–2 minutes until fragrant. Remove from heat and set aside.2 tablespoon unsalted butter, ½-1 teaspoon crushed red pepper flakes
- Poach the eggs: Bring a pot of water to a boil, then reduce the heat to low. Crack each egg into a fine-mesh sieve over a small bowl or ramekin, and let any loose whites drain off before cooking. Stir the water in a circular motion to create a vortex, then carefully slide the egg into the center. Cook for about 2½ minutes, or until the whites are set and the yolk is still runny. Do not crowd the pan; poach 1-2 eggs at a time for best results. Remove the eggs with a slotted spoon to a plate and repeat with the remaining eggs.4 large eggs
- Assemble the dish: Spoon the garlic yogurt onto plates or shallow bowls. Top with poached eggs and drizzle with the warm chili butter. Season with additional salt and pepper to taste, and garnish with fresh dill. Serve immediately with toasted bread.bread for serving, toasted
Notes
- Poach eggs at room temperature. This helps the eggs set and lessens the chances of wispy whites.
- Add vinegar while poaching. I often skip this step (because I'm lazy), but vinegar helps the whites set. Add a teaspoon of vinegar to the poaching water to keep the egg whites from spreading too much.
- Cook the chili butter low and slow. Heat the butter and chili over low heat, just until melted. Too hot and it will sizzle, and start to brown, which can lead to a bitter sauce.
- Taste as you go. You can adjust the spice level of the chili butter by starting with a small amount and adding more to taste. Same with the garlic. If you are sensitive to garlic, add less, then adjust to taste.
Nutrition*
Serving: 1(½ cup yogurt, 2 poached eggs and 1 tablespoon chili butter) | Calories: 311kcal | Carbohydrates: 6g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 407mg | Sodium: 487mg | Potassium: 315mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1200IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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