Creamy boiled eggs, Greek yogurt, and a drizzle of seasoned olive oil is a healthy and easy recipe that is high in protein and so deliciously different from your typical egg dish. This recipe is perfect for breakfast or a light meal, especially with a chunk of bread.
What’s to love about this recipe?
While looking for a healthy, easy, and creative way to eat eggs for breakfast, I came across recipes for Turkish eggs or Cilbir. This recipe is a spin-off of Cilbir.
The traditional Cilbir recipe is made with poached eggs and served on a bed of garlicky yogurt. A spicy butter and olive oil mixture is drizzled over the eggs and yogurt. It is absolutely delicious!
You can put your own spin on how you prepare the eggs, like I did, and change up the seasoning in the olive oil mixture.
In this recipe, I used the semi-soft boiled eggs. The texture is creamy and spreadable, but not runny. A chunk of toasted bread is perfect for digging into these creamy boiled eggs.
If you don’t like creamy eggs, then fry your egg, make them poached or hard boiled!
The olive oil drizzle provides a lot of flavor to this dish, but you may add your favorite seasoning and minced garlic if you prefer the yogurt to have more flavor.
The Greek yogurt tastes even better slightly warmed in the microwave for about 5 seconds.
Making the olive oil drizzle is as simple as making a dip for bread. Though, heating the olive oil and seasonings, brings the flavors together and it tastes so good when it is warm.
If you have leftover olive oil mixture. It is so good on everything, for basting meat before baking, roasting vegetables, bread dipping.
Creamy boiled eggs and yogurt recipe tips.
Making creamy boiled eggs.
The secret to creamy eggs, is to boil the eggs for exactly 7-1/2 minutes. Then, dropping the eggs in an ice bath for 3 minutes stops the cooking process.
The texture of the yolk is buttery and custard-like in consistency and just enough for a small amount of the yolk to ooze out on top of the Greek yogurt.
If you prefer your eggs cooked in another way, do it!
Bring a medium saucepan of water (filled enough to cover eggs) to a rapid boil.
Using a spoon, carefully lower each egg into the boiling water.
Lower the heat a bit to a rolling simmer, so the eggs don’t bounce around and crack.
Use a spoon to remove the eggs from the boiling pot at exactly 7-1/2 minutes and gently lower the eggs into a bowl of ice water for 3 minutes.
Then peel the eggs you will eat immediately.
If you have extra boiled eggs, leave the peel and store in the refrigerator for 2-3 days at the most.
Tips for boiling eggs.
6 minutes for eggs that ooze out when you cut them, or over easy/soft boiled.
7-1/2 minutes will give you more firm eggs, but a thick custard or soft butter like texture (as in the pictures).
8-10 minutes: the start of the hard boiled egg to hard boiled.
Reheating creamy boiled eggs.
To reheat soft-boiled eggs, first peel the eggs and drop it in a mug of very hot tap water or microwave a cup of water for one minute and drop in the peeled egg.
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Creamy Boiled Eggs and Yogurt
Creamy boiled eggs, Greek yogurt, and a drizzle of seasoned olive oil is a healthy and easy recipe that is high in protein and so deliciously different from your typical egg dish.
2-4
servings30
minutes8
minutes200*
kcal38
minutesKeep the screen of your device on
Ingredients
Eggs (1-2 per person)
G reek yogurt (1/2 – 3/4 cup per person)
- Seasoned olive oil
1/4 cup olive oil
1-2 cloves of garlic, smashed and peeled
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dried thyme
pinch of pepper and salt
pinch of red pepper flakes (optional)
- Garnish and sides
fresh chopped parsley
slice d red onion
Bread for dipping
Directions
- Seasoned olive oil
- Add olive oil in to a small saucepan over medium heat.
- After 2-3minutes the garlic will start to sizzle. Leave in for about 30 seconds, then add the paprika, onion powder, thyme, salt, and pepper. Stir.
- Turn off the heat after 30 seconds of heating and stirring.
- If making pan toasted bread, remove seasoned olive oil to a small bowl (you will toast the bread in the residual olive oil left in the saucepan)
- Prepare eggs
- Place a pot of water on the stove over high heat until the water comes to a rolling boil. Add the eggs to the boiling water carefully using a spoon.
- Once eggs are in the boiling water, reduce the heat to a bubbling simmer so the eggs do not crack.
- Simmer for exactly 7-1/2 minutes.
- Prepare an ice bath: While the eggs are cooking, fill a bowl with ice water, enough to cover the eggs.
- Once the eggs are cooked, use a slotted spoon to remove them from the pot and immediately transfer them to the ice bath for 3 minutes.
- After 3 minutes, remove the eggs from the ice bath. Gently tap the eggs you are eating on a hard surface to crack the shell, then peel them under cold running water.
- Plating the eggs, yogurt, and seasoned olive oil.
- Spoon Greek yogurt onto serving plates or bowls.
- Slice the eggs in half and add to the top of the Greek yogurt and drizzle with seasoned olive oil mixture.
- Serve with finely chopped parsley and red onion. Chopped, cooked bacon and avocado are also awesome with this recipe.,
- Pan toasted bread
- Heat the same pan used for seasoned olive oil over medium heat. Or, if making more than two slices, heat a larger pan over medium heat.
- Slice bread to preferred thickness.
- Set bread slices down on heated sauce pan with residual seasoned olive oil mixture. or brush lightly with the seasoned olive oil mixture. While one side is toasting, lightly brush the side of bread facing up with olive oil mixture and prior to flipping.
- Toast each side to your preference, about 1-3 minutes.
Notes
- To reheat soft-boiled eggs, first peel the eggs and drop it in a mug of very hot tap water or microwave a cup of water for one minute and drop in the peeled egg.
- Feel free to season the yogurt with fresh minced garlic and seasoning of your choice.
- Store left over cooked, soft boiled, unpeeled eggs in the refrigerator for 2-3 days
- Leftover seasoned olive oil can be used as a rub on meat before cooking, roasting vegetables, bread dipping, drizzled over salad. Store in the refrigerator for about a week.
- *Calories are approximate for 1 egg, 1/2 cup Greek yogurt, and 2 teaspoons of olive oil mixture.
- Try an easier and more Mediterranean version of this recipe. Easy Mediterranean Eggs and Greek Yogurt.
Looking for additional high protein breakfast ideas?
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