Description
Poached Eggs with Garlic Yogurt, Chili Oil & Hash Browns
The ultimate brunch bowl: creamy, spicy, tangy, and crunchy all at once.
Ingredients
Garlic Yogurt Base:
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1 cup full-fat Greek yogurt (or thickened plain yogurt)
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Juice of ½ lemon
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1 clove garlic, grated (or ¼ tsp garlic powder)
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1 tbsp fresh dill, chopped (or chives/parsley)
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Freshly ground black pepper, to taste
Toppings & Assembly:
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2 large eggs, very fresh
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1–2 tsp chili oil (or sriracha/harissa)
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2 tbsp pickled red onions (or quick “quickle”)
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1 tbsp sunflower seeds, toasted (or pepitas)
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Extra dill for garnish
To Serve:
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2 crispy hash browns (frozen or homemade)
Instructions
Step 1 – Prepare the Yogurt Base:
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In a small bowl, mix yogurt, garlic, lemon juice, dill, and black pepper until smooth.
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Let it rest 5–10 minutes for flavors to meld. Spread onto your serving plate or bowl.
Step 2 – Cook Hash Browns:
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Frozen: Air fry 10–12 min at 400°F, or pan-fry in a little oil until golden and crispy.
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Homemade: Shred, squeeze out moisture, season, and pan-fry until golden on both sides. Keep warm.
Step 3 – Poach the Eggs:
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Fill a saucepan ⅔ with water, bring to gentle simmer. Add a splash of white vinegar.
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Stir to create a gentle whirlpool. Crack egg into a ramekin and slide into water.
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Cook 3–4 min for runny yolk. Lift with slotted spoon, drain, and place on paper towel. Repeat for second egg.
Step 4 – Assemble the Bowl:
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Place poached eggs on yogurt.
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Drizzle with chili oil, scatter pickled onions and toasted sunflower seeds.
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Garnish with extra dill. Serve hash browns on the side.
Notes
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Eat immediately: break the yolks to mix with yogurt and chili oil for a creamy, saucy bite.
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Great with arugula salad, roasted asparagus, or crusty sourdough.
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Adjust heat to taste with chili oil, red pepper flakes, or hot sauce.
Nutrition
- Calories: 450 Cal per serving
- Fat: 30g
- Carbohydrates: 28g
- Protein: 18g