Yogurt And Eggs Recipe
Garlicky yogurt, poached eggs, basil pesto, calabrese chilies, grilled toast
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Ingredients
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Base - Garlicky Yogurt
Eggs
Basil Pesto
Calabrese Chilies & Finish
Grilled Toast
Method
Base - Garlicky Yogurt
- 1
Make garlicky yogurt
In a medium bowl, combine the yogurt, grated garlic, lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning. Cover and chill while you prepare other components so flavors meld.
Basil Pesto
- 2
Prepare quick pesto
In a small food processor or blender, add basil leaves, pine nuts, grated parmesan, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pulse while drizzling in 3 tablespoons olive oil until a coarse, spoonable pesto forms. Scrape down sides and adjust salt to taste. If too thick, add 1 teaspoon water or extra oil to loosen. Transfer to a small bowl and set aside.
Grilled Toast
- 3
Grill the bread
Preheat a grill pan or skillet over medium-high heat. Brush both sides of bread slices lightly with 1 tablespoon olive oil and sprinkle each side with a light pinch of salt. Grill the bread slices 1–2 minutes per side, pressing gently, until golden and charred in spots. Remove and keep warm.
Eggs
- 4
Poach eggs
Bring a wide shallow saucepan of water to a gentle simmer (small bubbles, not a rolling boil). Add 1 tablespoon white vinegar and 1/4 teaspoon salt. Create a gentle whirlpool with a spoon. Crack each egg into a small ramekin or cup. One at a time, slip each egg into the center of the whirlpool. Poach for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, drain on a paper towel briefly.
Calabrese Chilies & Finish
- 5
Assemble and finish
Spread roughly 1/4 cup of the garlicky yogurt onto each grilled toast slice (dividing yogurt among four). Place one poached egg on top of each yogurt-covered toast. Spoon about 1/2 Tablespoon basil pesto over or beside each egg. Dot each portion with 1/2 teaspoon calabrese chilies (more to taste), and drizzle with 1 teaspoon extra-virgin olive oil split across servings. Sprinkle a pinch of red pepper flakes if you like extra heat and garnish with 1–2 fresh basil leaves per toast. Finish with a light grind of black pepper.