Chilli Crisp Yoghurt Eggs
½ cup thick Greek yoghurt
- ¼ tsp finely grated garlic
sea salt
- 25g (0.8 oz) unsalted butter
- 2 tbsp Marion’s Kitchen Chilli Crisp Oil
2 eggs
roughly chopped coriander (cilantro), to serve
toasted sourdough bread, to serve
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.
Heat the butter and chilli crisp oil in a 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. Scatter with coriander. Serve with the toast for dunking.
