Soft-boiled eggs with Greek yoghurt and harissa butter
Prep time: 15 minsTotal time: 
Soft-boiled eggs with Greek yoghurt and harissa butter
Probiotic-packed Greek yogurt acts as a delicious, creamy base for soft-yolk eggs and a smoky harissa butter in this high-protein brunch
Prep time: 15 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 3 eggs (we used Taste the Difference Golden Yolk Eggs)
- 25g unsalted butter
- ½ tsp cumin seeds
- 2 tsp harissa paste
- 1 tsp lemon juice
- 2 pitta or flatbreads*
- 250g strained Greek yogurt, stirred
- ½ tsp Middle Eastern spice mix
- small handful dill fronds
Step by step
-
Preheat the grill to medium. Bring a small pan of water to the boil, then carefully lower in the eggs with a slotted spoon. Set a timer for 6½ minutes and leave to boil gently. Once cooked, use the slotted spoon to transfer the eggs to a bowl of iced water.
-
Rinse out and dry the pan, then add the butter and cumin seeds. Set over a low heat until the butter has melted. Add the harissa and cook for 2 minutes, stirring. Stir in the lemon juice and remove from the heat. Peel the eggs and warm the pitta or flatbreads under the grill for 2-3 minutes.
-
Spread the Greek yogurt across two small, lipped plates. Slice the eggs in half, then arrange three halves on each plate. Spoon over the melted harissa butter, then sprinkle with the spice mix and top with the dill fronds. Serve with the warm pitta or flatbreads for scooping.
*Use gluten-free pitta or flatbreads, if required.
