Jammy Eggs with Chili Butter and Garlic Yogurt
Indulge in the delightful flavors of Jammy Eggs with Chili Butter and Garlic Yogurt—a perfect breakfast or brunch dish that combines creamy, savory elements with a spicy kick. The combination of soft-boiled eggs drizzled with rich chili-infused butter and a zesty garlic yogurt sauce creates a vibrant and delicious meal that’s quick to prepare. Whether served on toast, as part of a salad, or in a wrap, these jammy eggs are sure to impress your guests and satisfy your cravings. With just 30 minutes from start to finish, this dish is ideal for busy mornings or leisurely weekends.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Cooking
- Cuisine: Various
Ingredients
Scale
- 4 large eggs
- 1/4 cup unsalted butter
- 1/2 teaspoon chili flakes
- 1 teaspoon Aleppo pepper
- 2 containers (5.3 oz each) yogurt or Skyr
- Zest and juice of 1/2 lemon
- 1 large garlic clove (grated)
- Salt and pepper to taste
- Chopped parsley (for garnish)
Instructions
- Prepare the Chili Butter: In a skillet over medium-low heat, melt the unsalted butter with olive oil. Add chili flakes and Aleppo pepper; let simmer briefly before removing from heat.
- Make the Garlic Yogurt: In a mixing bowl, combine yogurt with lemon juice, zest, grated garlic, salt, and pepper. Mix until smooth.
- Cook the Jammy Eggs: Bring water to a boil in a pot. Gently add the eggs and set a timer for 6½ minutes. After cooking, cool the eggs in cold water or ice bath before peeling.
- Assemble: Spread garlic yogurt on a serving plate, place halved eggs on top, drizzle with chili butter, and garnish with parsley.
Nutrition
- Serving Size: 1 egg half (50g)
- Calories: 190
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg