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Jammy Eggs and Chili Crisp Toast

Recipe by: Bowlcut

TIME: 30



- 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



  1. Combine Bowlcut Chili Crisp and butter to make chili butter.


  1. 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.


  1. In a bowl, mix yogurt, lemon juice, zest, garlic, salt, and pepper. Mix well and set aside.


  1. 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.


  1. 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.

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