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Jammy Eggs w/ Chili Butter & Garlic Yogurt


3 Tbsp Butter

10 oz Yogurt, plain

Zest of 1 Lemon

1-2 Garlic Cloves, minced

½ tsp Fresh Cracked Black Pepper

4 Eggs

Chopped Parsley

Toasted Bread of Your Choice

Chili Butter:

  1. In a saucepan over medium low heat, melt butter with Vera Cruz Chili Pepper EVOO. Allow to continue cooking until butter is browned. Add in Sweet Smoked Chili Rub, whisk often. Remove from heat and set aside.

Garlic Yogurt:

  1. In a bowl, add yogurt, Meyer Lemon Balsamic, lemon zest, Black Garlic Sea Salt, pepper, and fresh garlic. Mix well and set aside. To mix you could also add to a food processor to whip it up nicely.

Jammy Eggs:

  1. Bring a pot of water to a boil. Gently add in eggs and boil for 4 minutes exactly. Pull out and immediately place in an ice bath to prevent the eggs from continuing to cook.

  2. On a plate or in a bowl, layer your yogurt mixture first. Peel and cut your eggs in half and layer next. Finish off with chili butter and chopped parsley. Serve with toasted bread, and enjoy!


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