This recipe shows how to pair soft-cooked eggs with herby Greek yogurt. The yogurt makes the eggs rich and a little tangy. If you like eggs cooked gently, you may also enjoy baked boiled eggs as another easy egg option.
Table of Contents
Why make this recipe
This dish is quick and fresh. It uses simple ingredients. You get protein from eggs and creaminess from Greek yogurt. Fresh herbs add bright flavor. It works for breakfast, lunch, or a light dinner.
How to make it
Start with fresh eggs and good Greek yogurt. Soft-cook the eggs so the yolk stays tender. Mix the yogurt with chopped herbs, salt, and pepper. Smash the eggs lightly and top them with the herby yogurt. Serve on toast, greens, or pita.
Ingredients :
Greek yogurt, fresh herbs (such as dill, parsley, or chives), eggs, salt, pepper
Directions :
- Soft-cook the eggs by boiling them for about 6-7 minutes, then transfer to an ice bath.
- In a bowl, mix the Greek yogurt with chopped fresh herbs, salt, and pepper to taste.
- Peel the eggs and smash them lightly.
- Serve the smashed eggs topped with the herby Greek yogurt on toasted bread, a bed of greens, or with warm pita. Optionally, add a drizzle of olive oil or a sprinkle of paprika.
Herby Greek Yogurt and Soft-Cooked Eggs
A quick and fresh dish pairing soft-cooked eggs with herby Greek yogurt, perfect for any meal.
- Total Time: 17 minutes
- Yield: 2 servings
Ingredients
- Greek yogurt
- Fresh herbs (such as dill, parsley, or chives)
- Eggs
- Salt
- Pepper
Instructions
- Soft-cook the eggs by boiling them for about 6-7 minutes, then transfer to an ice bath.
- In a bowl, mix the Greek yogurt with chopped fresh herbs, salt, and pepper to taste.
- Peel the eggs and smash them lightly.
- Serve the smashed eggs topped with the herby Greek yogurt on toasted bread, a bed of greens, or with warm pita.
Notes
Use full-fat Greek yogurt for better creaminess. Cool eggs in ice water right after boiling to stop cooking.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 185mg
How to serve
Serve on toasted sourdough or whole grain bread for a simple meal. Put them on a bed of mixed greens for a light salad. You can also place them in warm pita or on roasted vegetables. For a fuller meal, serve with a warm side like Cheesy Chicken and Tater Tot Casserole.
How to store
Store the yogurt mix in an airtight container in the fridge for up to 3 days. Keep peeled soft-cooked eggs in a sealed container for up to 2 days. Assemble just before serving to keep textures fresh.
Tips
- Use full-fat Greek yogurt for better creaminess.
- Chop herbs fine so they mix well.
- Cool eggs in ice water right after boiling to stop cooking.
- Warm the toast or pita before serving for a nice contrast.
Variations
- Add a squeeze of lemon to the yogurt for extra brightness.
- Stir in a small clove of grated garlic for a sharp note.
- Use za’atar or smoked paprika on top for a different taste.
FAQs
Q: Can I use low-fat Greek yogurt?
A: Yes. Low-fat works, but the dish is less creamy.
Q: What if I like firmer yolks?
A: Boil eggs 9–10 minutes for firmer yolks.
Q: Can I make this vegan?
A: Use mashed avocado instead of eggs and a plant yogurt for a vegan version.
Q: How long do the herbs last in the yogurt mix?
A: Fresh herbs stay best for 1–2 days in the fridge.
Conclusion
This recipe is quick and fresh. It balances soft eggs with tangy yogurt and herbs. You can make it fast for breakfast or a light meal. Try it on toast, greens, or pita and enjoy a simple, tasty dish.
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