YOUR SOLIN GENERATED RECIPE
Jammy Eggs with Chili Crisp
Soft-boiled eggs nestled on a bed of creamy Greek yogurt and topped with a vibrant chili crisp, served with a slice of toasted sourdough for a satisfying crunch.
INGREDIENTS
3 large eggs
0.5 cup non-fat Greek yogurt
1 slice sourdough bread
1 tbsp chili crisp
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
0.5 tsp lemon juice
PREPARATION
Bring a medium pot of water to a rolling boil over high heat.
Carefully lower the eggs into the boiling water using a slotted spoon and cook for exactly 6 minutes and 30 seconds.
Immediately transfer the eggs to an ice water bath for 5 minutes to stop the cooking process and ensure a jammy yolk.
In a small bowl, whisk the Greek yogurt with lemon juice, half of the sea salt, and half of the black pepper until smooth and aerated.
Brush the sourdough bread with olive oil and toast in a skillet over medium heat until golden brown and crisp on both sides.
Gently peel the cooled eggs and slice them in half lengthwise.
Spread the seasoned yogurt onto a shallow bowl or plate, creating a well in the center.
Place the egg halves onto the yogurt, drizzle with the chili crisp, and garnish with fresh chives and the remaining salt and pepper.
Serve immediately with the toasted sourdough on the side for dipping.