YOUR SOLIN GENERATED RECIPE
Golden Jammy Eggs with Chili Crunch
Soft-boiled eggs and savory smoked salmon rest on a bed of creamy, lemon-infused Greek yogurt topped with a vibrant and spicy chili crunch.
INGREDIENTS
3 large eggs
0.75 cup greek yogurt
2 oz smoked salmon
0 tbsp chili crunch oil
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh dill
1 cup baby spinach
PREPARATION
Bring a small pot of water to a boil, then carefully lower the eggs into the water and simmer for 6.5 minutes.
Prepare an ice bath while the eggs cook; once the timer is up, transfer the eggs to the ice bath for 3 minutes before peeling.
In a medium bowl, whisk together the Greek yogurt, lemon juice, sea salt, black pepper, and chopped fresh dill until smooth.
Arrange the baby spinach on a plate or in a shallow bowl and spread the seasoned yogurt mixture evenly over the greens.
Slice the jammy eggs in half and place them on the yogurt base alongside the ribbons of smoked salmon.
Drizzle the chili crunch oil over the eggs and salmon for a final layer of heat and texture.