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Jammy Eggs and Chili Crisp Toast
Savory with a kick of spice — we call this the breakfast of champs.
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.
- 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.
