Crispy potatoes with soft boiled eggs over garlicly yogurt with a drizzle of chili butter. mmm baby! Inspired by Turkish eggs, this is the perfect savory dish to kick off your morning.
Serves 2
Crispy Potatoes:
6 small golden potatoes
1/2 white onion
1 tbsp olive oil
1 teaspoon paprika
salt & pepper
Garlicky Yogurt
1 cup greek yogurt
2 tablespoon lemon juice
1/2 tablespoon minced chopped garlic
1 tablespoon minced fresh chives
1/2 chopped jalapeño
salt
Red Pepper Butter
4 tablespoons butter
2 teaspoons chili flakes
1. Cut potatoes into wedges. Roughly chop the white onion.
2. Toss potatoes and onion in olive oil and season with paprika, salt, and pepper. Roast at 400 for 15-20 minutes until potatoes are golden and crispy.
3. Boil water in a small pot for your eggs.
4. In a small mixing bowl, combine greek yogurt, lemon juice, garlic, chives, jalapeno, and salt. Stir until combined. Set mixture aside until serving.
5. Once the water is boiling, drop in two uncracked eggs. Lower the flame to bring the water to a simmer and cook the eggs for 6 minutes.
6. In a separate pan, melt butter on low heat. Add chili pepper flakes and continue to simmer, stirring occasionally as to not burn or brown your butter.
7. Remove the eggs from the hot water and rinse with cold water to stop the cooking and so that you can peel the shells off. Carefully remove the shells, keeping the egg in tact. The yolks should be jammy inside and the eggs are to be served hot.
8. Plate up! Spoon a layer of the garlicy yogurt mixture, then add the crispy potatoes, and soft boiled eggs. Finish with chili butter and fresh herbs.
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