A soul-nourishing twist on a brunch classic. The deep, earthy umami of our mushroom sauce transforms simple poached eggs and tomatoes into a rich, complex, and grounding feast.
- Difficulty Level: Easy
- Prep Time: 10 mins
- Cook Time: 5 mins
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Servings: 2 People
Ingredients
- 2 tsp of Kun Taste Studio Crispy Chili Oil
- 2 large eggs
- 200g Greek yogurt (at room temperature)
- 1 small clove of garlic, finely grated
- A squeeze of lemon juice
- Fresh dill or parsley for garnish
- Toasted sourdough or pita bread
Instructions
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Prepare the Yogurt: In a small bowl, whisk the Greek yogurt with the grated garlic, lemon juice, and a pinch of salt. Spread the mixture onto a shallow serving plate.
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Poach the Eggs: Bring a pot of water to a gentle simmer. Poach the eggs for 3 minutes until the whites are set but the yolks are still runny.
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Assemble: Carefully place the warm poached eggs on top of the yogurt base.
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The Finish: Drizzle the Crispy Chili Oil generously over the eggs and yogurt. The red oil will marble beautifully into the white yogurt.
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Serve: Garnish with fresh herbs and serve immediately with warm bread for dipping.
Pro Tips
- Ensure the yogurt is at room temperature; if it's too cold, it will chill the poached eggs instantly.
- The aged vinegar in our Crispy Chili Oil provides the perfect acidic "lift" to the heavy, creamy yogurt.
- For an extra touch of luxury, melt a small knob of butter and mix it with the chili oil before drizzling.