FRIED EGGS WITH YOGURT AND SPICED BUTTER
Serves: 2
2 tbsp (30 mL) unsalted butter
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1 whole dried chili
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1 tsp (5 mL) sweet paprika
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1/2 cup (125 mL) plain, full fat
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Greek or Mediterranean style yogurt
1 clove garlic, minced
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1 tbsp (15 mL) fresh lemon juice
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sea salt
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2 tsp (10 mL) extra-virgin olive
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oil
4 large eggs
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Freshly ground black pepper
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2 tbsp (30 mL) roughly chopped
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fresh herbs, such as mint, dill, chives or parsley
1. Melt the butter in a small frying pan over low heat. Add the chili and paprika and swirl them in the butter. Let the mixture bubble for 30 seconds. Remove from the heat and discard the chili. Reserve the butter mixture.
2. Combine the yogurt, garlic, lemon juice and a large pinch of salt. Spread the mixture out in the bottom of 2 serving plates.
3. Heat the oil in a non-stick frying pan over medium heat. Crack the eggs into the pan and season to taste. Turn the heat to low and pour a spoonful or so of water around the eggs, then cover with a lid. Cook until done to your liking.
4. Transfer the eggs to the prepared plates, drizzle with the paprika butter and sprinkle with the herbs.