- 4 eggs
- 2 5.3 oz jars of non fat Greek yogurt
- 3 tbsp butter
- 1 tbsp garlic (1 clove grated if using fresh)
- 1/2 tbsp Bowlcut Chili Crisp
- 1/2 tbsp lemon juice
- Toasted bread of choice
- Chopped dill or parsley
- Optional: 1/2 lemon zest
Your Cart
Jammy Eggs and Chili Crisp Toast
Recipe by: Bowlcut
TIME: 30
SERVINGS: 2
INGREDIENTS
INSTRUCTIONS
1
- Combine Bowlcut Chili Crisp and butter to make chili butter.
2
- Melt chili butter over medium-low heat. When completely melted, add Bowlcut Chili Crisp. Let cook together on low for a few minutes until combined. Remove from heat and set aside.
3
- In a bowl, mix yogurt, lemon juice, zest, garlic, salt, and pepper. Mix well and set aside.
4
- Bring a pot of water to boil and add eggs gently for the perfect soft boil. Set a timer for 6 minutes. After, immediately add eggs to an ice bath for 2 minutes. Peel when cooled.
5
- Time to assemble! On the toasted bread of your choice, layer yogurt mixture, chili butter, halved soft boil eggs, and dill or parsley to top.