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savory herb and lemon yogurt eggs

Savory Herb and Lemon Yogurt Eggs

Greek yogurt and olive oil infused with garlic, herbs, and lemon serve as a delicious, savory base for fried eggs. This riff on cilbir is savory and bright, a perfect brunch dish for the spring and summer months, and one you can put on the table in a flash.
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Servings: 2 servings
Course: Breakfast, Main Course
Cuisine: American, Mediterranean
Ingredients Method

Ingredients
  

For the infused oil
  • ¼ cup olive oil
  • 2 cloves garlic minced
  • 1 tbsp lemon zest
  • 2 tsp sesame seeds
  • 1 tsp oregano
  • 1 tsp crushed red pepper (optional)
  • ½ tsp salt
For Serving
  • 1 ½ cups plain, low-fat Greek yogurt
  • 4 fried eggs
  • 1 tbsp finely chopped parsley
  • toasted bread
  • lemon juice to taste

Method
 

  1. Add the olive oil to a small saucepan or skillet over medium heat and warm until it just begins to smoke.
  2. As soon as the oil shows the first wisp of smoke, remove it from heat and pour in the garlic, lemon zest, sesame seeds, oregano, salt, and crushed red pepper, if you are using it. Swirl this around while the lingering heat of the oil cooks it. Allow to cool for a few minutes.
  3. Spoon the Greek yogurt over two plates in a thick layer, then top it with the infused oil. Place two fried eggs on top then give it a squeeze of lemon and sprinkle over the parsley. Serve with toasted bread.