Ingredients
Scale
- 8 Eggs
- 400 g Thick Greek yogurt
- 0.5 tsp Finely grated garlic
- Sea salt (to taste)
- Roughly chopped dill (for serving)
- 3 tbsp Chili oil
- 25 g Butter
- 2 tbsp Honey
Instructions
- Boil the Eggs: Bring water to a boil, gently add eggs, and cook for 7 minutes. Transfer to iced water immediately.
- Prepare the Yogurt Base: Mix Greek yogurt, garlic, dill, and sea salt in a bowl. Divide into four containers.
- Make the Honey Butter: Melt butter in a pan, stir in honey until combined, then remove from heat.
- Assemble: Halve the soft-boiled eggs and place on the yogurt base. Drizzle with chili oil and honey butter.
- Serve: Enjoy your egg pots warm with crusty bread or flatbread.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 9g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 370mg