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Creamy herbed yogurt served with soft-cooked eggs on a plate.

Creamy Herbed Yogurt and Soft-Cooked Eggs

A luxurious yet simple dish featuring soft-cooked eggs on a bed of herbed Greek yogurt, perfect for brunch or breakfast.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the herbed yogurt
  • 1 cup Greek yogurt Use low-fat or non-fat yogurt if desired.
  • A generous handful fresh herbs (dill, parsley, chives) Feel free to switch up the herbs based on your taste.
  • Salt to taste Salt
  • Pepper to taste Pepper
For the eggs
  • 4 large eggs Soft-cooked eggs.
  • Olive oil for drizzling Olive oil Optional, for serving.
For serving
  • Toast or your preferred bread Optional for serving.

Method
 

Preparation
  1. In a bowl, combine the Greek yogurt with the chopped fresh herbs. Sprinkle in salt and pepper, adjusting to your taste.
Cooking
  1. Bring a saucepan of water to a gentle simmer over medium heat.
  2. Carefully crack the eggs directly into the simmering water. Cook for about 6-8 minutes, until the whites are set but the yolks remain beautifully soft.
  3. Using a slotted spoon, gently lift the eggs out of the water and place them on a plate.
Assembly
  1. Spoon the herbed yogurt mixture generously over each soft-cooked egg.
  2. Drizzle olive oil on top if desired, then serve alongside toast or your choice of bread.

Notes

To showcase this dish, serve on a beautiful platter with extra herbs for visual appeal. Pair with crisp, toasted bread or a light salad for contrast. For extra flavor, serve with avocado or heirloom tomatoes. Leftover herbed yogurt can be stored in an airtight container in the refrigerator for up to two days.