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Jammy Eggs With Yogurt and Brown Butter Nuts
Ingredients
Eggs: 4 large eggs (about 200 g without shells; about 50 g each), soft-boiled.
Yogurt Base: 1 cup Greek yogurt (about 245 g),1 clove minced garlic (about 3 g), salt (about 2–3 g, or to taste).
Brown Butter Nuts: 3 tbsp butter (about 43 g), 2 tbsp chopped walnuts or pistachios (about 14–16 g).
Spices/Herbs: 1 tsp Aleppo pepper (about 2 g) or red pepper flakes/paprika (about 2–2.3 g), fresh dill or parsley (about 5–10 g).
Side: Toasted crusty bread or pita (amount as desired; about 60–120 g total for serving).
Instructions
Prep Yogurt: Mix the Greek yogurt, minced or grated garlic, and salt in a bowl. Let it sit at room temperature while preparing the other items.
Make Jammy Eggs: Bring water to a boil, then carefully lower in the eggs and boil for exactly 6–7 minutes. Immediately transfer to an ice bath, peel, and set aside.
Brown the Butter & Nuts: In a small skillet, melt the butter over medium heat until it foams and turns light brown. Add the chopped walnuts or pistachios and cook for 1–2 minutes until toasted. Stir in the Aleppo pepper or paprika, then remove immediately from the heat.
Assemble: Spread the yogurt on a platter or divide into bowls. Slice the jammy eggs in half and place them on top of the yogurt. Spoon the warm brown butter and nuts over the top.
Serve: Garnish with fresh dill or parsley and serve with toasted crusty bread or pita.
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