Description
This perfectly cooked egg adds another incredible layer to the garlic-chive yogurt and Aleppo chili butter to create an out of this world dip.
Ingredients
Scale
- 2 eggs
- 1/2 cup Greek yogurt (at room temperature)
- 1 teaspoon minced fresh chives
- 1/2 clove garlic (minced)
- 2 tablespoons butter
- 1/2 teaspoon dried Aleppo chili pepper
- Kosher salt to taste
- Baguette slices (for serving)
Instructions
- Mix together the Greek yogurt, chives, and garlic. Season to taste with salt, divide between two small ramekins and set aside.
- Fill a medium saucepan 3/4 full with water and insert an instant-read thermometer. Bring temperature to 145 degrees Fahrenheit, then carefully submerge the eggs into the water and start a timer for 25 minutes. Keep a mug of cold water nearby — you will constantly be adding cold water and removing warm water from the saucepan. As soon as the temperature hits 150 degrees, add a bit of cold water. Ladle out hot water as necessary to make room for cold water. Keep cooking the eggs this way, constantly keeping the temperature between 140 and 150 degrees Fahrenheit.
- When eggs are nearly done, heat up the butter and Aleppo chili in a microwave or on the stovetop.
- When timer goes off, crack the eggs carefully onto the Greek yogurt and spoon hot chili butter over the top. Serve immediately alongside baguette slices. Serves 2.
- Category: Appetizer