Jammy Eggs with Yoghurt and Fig Butter
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0
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Unrated
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Prep Time
10 mins
-
Cook Time
7 mins
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Total Time
17 mins
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Servings
2
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Calories
547 kcal
-
Cuisine
Vegetarian
Jammy Eggs with Yoghurt and Fig Butter
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This jammy eggs recipe with yogurt and fresh fig butter is bougie without being time consuming.
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Ingredients
For the Fig Butter,
- ½ cup butter softened
- 5 fig halved, California variety
- 1/2 tsp. salt
For the Toast,
- 1 bread sourdough, 2 slices, or
- 2 egg soft-boiled
- 2 fig thinly sliced, California variety
- ½ cup Greek yogurt
- ¼ red onion thinly sliced
- ½ cup basil
- 1 honey 2 tbsp
- salt pepper, and red chili flakes to season
Instructions
Instructions
To make the fig butter,
- Add the figs to a large pan with olive oil over medium-high heat.
- Cook for 5 – 8 minutes to lightly roast and soften the figs.
- Remove from heat and mash in a small bowl. Set aside to cool for 5 – 10 minutes.
- Add the softened butter and mix to combine.
To make the toast,
- Toast the sourdough bread and spread some of the fig butter on top.
- Cut the toast into strips and set aside.
- On a plate, evenly spread the Greek yogurt in the middle.
- Slice the figs and arrange on the plate along with the red onion and basil.
- Place the sourdough bread strips on one side of the plate and set the prepared soft-boiled eggs on the other side.
- Season the dish with salt, pepper, and chili flakes, and drizzle honey over top.
- Cut the eggs in half to expose the yolks, serve immediately, and enjoy!
Notes
- Notes
- Enjoy the fig butter with muffins, biscuits, and crackers, or use it for cooking savory or sweet dishes for extra flavor! Store the fig butter in an airtight container in the fridge for 1 month or in the freezer for up to 3 months. You can serve this dish for breakfast any day of the week, it is packed with nutrients and is SO DELICIOUS! Swap the Greek yogurt with coconut yogurt or even whipped feta! Customize this dish however you would like, be creative! Use maple syrup, add fresh mint, roast the figs, use gluten-free bread or even enjoy with rice cakes! Store the components of this dish in the fridge separately for 3 – 4 days or, store the completed dish for 1 – 2 days. Fresh is always best!
Nutrition Information
Show Details
Serving
1
Calories
547kcal
(27%)
Carbohydrates
69.1g
(23%)
Protein
21.5g
(43%)
Fat
21.9g
(34%)
Saturated Fat
10.9g
(55%)
Polyunsaturated Fat
2.5g
(15%)
Monounsaturated Fat
7g
(35%)
Cholesterol
225.8mg
(75%)
Sodium
518.3mg
(22%)
Fiber
4.9g
(20%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 547kcal | 27% |
| Carbohydrates | 69.1g | 23% |
| Protein | 21.5g | 43% |
| Fat | 21.9g | 34% |
| Saturated Fat | 10.9g | 55% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 225.8mg | 75% |
| Sodium | 518.3mg | 22% |
| Fiber | 4.9g | 20% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
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