NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

0.75 cup Non-fat Greek yogurt

1 tbsp Chili crisp

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Fresh arugula

1 tsp Fresh chives

PREPARATION

• 1

  Fill a medium saucepan with enough water to cover the eggs and bring it to a rolling boil over high heat.

• 2

  Carefully lower the eggs into the boiling water using a slotted spoon and immediately reduce the heat to a simmer.

• 3

  Cook the eggs for exactly 6 minutes and 30 seconds to ensure the whites are set but the yolks remain jammy.

• 4

  While the eggs cook, prepare an ice bath by filling a medium bowl with cold water and a handful of ice cubes.

• 5

  Transfer the cooked eggs to the ice bath and let them sit for 3 minutes to stop the cooking process and make peeling easier.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, sea salt, and black pepper until smooth and combined.

• 7

  Spread the seasoned yogurt onto the center of a plate and scatter the fresh arugula over the top.

• 8

  Gently crack and peel the eggs, slice them in half lengthwise, and arrange them over the arugula and yogurt.

• 9

  Drizzle the chili crisp over the eggs and yogurt, then garnish with finely chopped fresh chives before serving.