Description
A fresh and satisfying dish of creamy Greek yogurt topped with fried eggs and warm lemon-garlic herb oil, perfect for breakfast, brunch, or a light meal.
Ingredients
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 teaspoons sesame seeds
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper (optional)
- 1/2 teaspoon salt
- 1 1/2 cups plain low-fat Greek yogurt
- 4 eggs
- 1 tablespoon finely chopped fresh parsley
- 1 to 2 teaspoons fresh lemon juice, or to taste
- 4 slices toasted bread
Instructions
- Heat the olive oil in a small saucepan or skillet over medium heat until hot and just beginning to smoke lightly.
- Remove from the heat and stir in the minced garlic, lemon zest, sesame seeds, dried oregano, salt, and crushed red pepper if using. Let the oil cool for 2 to 3 minutes.
- In a separate skillet, fry the eggs until the whites are set and the yolks are cooked to your liking.
- Spoon the Greek yogurt onto two plates and spread it into a thick layer.
- Drizzle the warm infused oil over the yogurt.
- Top each plate with two fried eggs.
- Finish with chopped parsley and a squeeze of fresh lemon juice.
- Serve immediately with toasted bread.
Notes
- Greek yogurt gives the creamiest and thickest texture.
- Poached eggs can be used instead of fried eggs.
- Adjust crushed red pepper for preferred spice level.
- Let the yogurt sit at room temperature for 10 to 15 minutes before serving so it is less cold.
- The infused oil can be prepared up to 3 days ahead and stored in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 380 mg
