Name: Rye sourdough with jammy eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3 large eggs; 3 large egg whites, hard-boiled and diced; 1 slice rye sourdough bread, thick slice; 1/3 cup nonfat Greek yogurt; 1 tsp lemon juice; 1 1/2 tbsp fresh chives, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1 3/4 cups water; 3/4 cup ice cubes, for ice bath

Nutrition

Per serving

530 calories

Protein: 47g; 37% of calories
Carbs: 45g; 35% of calories
Fat: 17g; 29% of calories

Instructions

Prep 10 min · Cook 5 min

Bring water to a boil in a small saucepan. Carefully lower the whole eggs into the water and simmer for 7 minutes. While they cook, fill a bowl with cold water and the ice cubes. At 7 minutes, lift the eggs straight into the ice bath with a spoon and chill for 2 minutes.
Place the rye sourdough slice in a toaster until golden and crisp. In a small bowl, stir together the Greek yogurt, lemon juice, half the salt, and half the chives. Peel the chilled eggs and halve them lengthwise.
Spread the lemon yogurt mixture evenly over the toasted bread. Arrange the diced egg whites and the jammy egg halves on top. Finish with the remaining salt, black pepper, and the rest of the chives. Done when egg whites are 165°F and yolks are soft.

Nutrition

Ingredients

Instructions

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