Chilli Crisp Yoghurt Eggs

Ingredients

  • ½ cup thick Greek yoghurt
  • ¼ tsp finely grated garlic
  • sea salt
  • 25g (0.8 oz) unsalted butter
  • 2 tbsp Chilli Crisp Oil (Marion’s Kitchen or alternative)
  • 2 eggs
  • roughly chopped coriander (cilantro), to serve
  • toasted sourdough bread, to serve

Method

  1. In a small bowl, mix the yoghurt, garlic and a pinch of salt until well combined. Spoon onto a plate or shallow bowl and spread out.
  2. Heat the butter and chilli crisp oil in a non-stick frying pan over medium-high heat. When the butter is foaming, crack in your eggs. Cook to your liking. Transfer the eggs and the butter chilli crisp oil sauce onto the yoghurt.
  3. Scatter with coriander and serve with the toast for dunking.