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Jammy eggs on yogurt

Jammy Eggs on Savory Yogurt

This is a breakfast that manages to feel supremely luxurious and entirely nourishing at the same time. Inspired by a trip through Turkey, it brings together so many wonderful flavors and ingredients. Although it is made up of breakfast basics, it also makes a wonderful lunch or light supper.

Course Breakfast, lunch, dinner
Prep Time 5 days
Cook Time 6 days 30 minutes
Servings 1
Author Katie Morford

Ingredients

  • 1 - 2 eggs
  • 1 slice crusty bread or 1/2 pita
  • 1/3 cup plain Greek yogurt (nonfat, low-fat, or whole)
  • Several cherry tomatoes, halved
  • 10-ish thin slices Persian or English cucumber
  • 1-2 teaspoons extra-virgin olive oil
  • Salt (Maldon or another flaky salt if you have it)
  • Seasonings of your choice (such as sumac, Aleppo pepper, za'atar, freshly chopped dill/mint/ basil/parsley/cilantro, everything bagel seasoning, and so on)

Instructions

  1. Add 1/2 inch of water to a small saucepan. Turn the heat to medium-high and bring the water to a full boil. Quickly, though gently, set the egg(s) into the pan (use tongs if you prefer). Put on the lid and set the timer for 6 1/2 minutes.

  2. While the egg(s) cook, put the bread in the toaster. Pull out a salad plate and spread the yogurt over the bottom leaving a border around the edge. Season the yogurt lightly with salt.

  3. Pile the tomatoes in one quarter of the plate and the cucumbers in another. Drizzle the olive oil over the vegetables and yogurt.

  4. When the timer rings, remove the egg(s) and rinse under cold water until cool enough to handle. Peel the eggs and use a sharp knife to cut them in half. Set the halves cut-side-up on the yogurt Season the eggs with a pinch of salt and sprinkle/scatter your favorite spices or herbs over everything. The version pictured here is with several shakes of Aleppo pepper and sumac),

  5. Enjoy while the eggs are still warm with the toasted bread for scooping up the goodies.