Eggs with yogurt might sound weird, but don’t knock it ’til you try it.
I first heard about eggs and yogurt together on NPR of all places. I think Terry Gross was interviewing some cookbook author or food writer or something. It sounded interesting. I certainly like eggs. I also like yogurt. It also adds a little low-fat protein to the day’s most important meal!
Then I went to brunch at a Turkish restaurant and, lo and behold, they had eggs with yogurt on the menu! It was, indeed, delicious. It’s especially good if you like a runny egg because the yolk and the yogurt all run together, creating a creamy sauce. I don’t always do bread, but if you soaked this up with a piece of toasted sourdough it would not hurt my feelings.
I would say a nice, thick Greek yogurt is best with this, but really any plain yogurt will do the trick.
Putting a little meat garnish on top was my own little add on. It’s definitely optional. In fact, a sprinkle of whatever you have that’s leftover from the night before would do the trick, whether it’s some chopped chicken or sausage. No meat works for a quick weekday breakfast and a vegetarian alternative.
- 1/2 pound ground venison
- 1 1/2 tbsp za'tar spice
- 1 tbsp olive oil
- pan spray
- 1/3 cup yogurt
- squirt of lemon juice
- 1 clove garlic minced
- salt to taste
Heat a pan over medium-high heat and add the olive oil. Add the meat and za'tar spice and cook until brown and all the liquid has cooked off.
While the meat is cooking, combine the garlic, lemon juice and yogurt and put on a plate. Once the meat is done, wipe down the meat pan and continue to heat on medium-high heat. Spray with pan spray. Cook the eggs to your desired doneness. Put on top of the yogurt and sprinkle with a little bit of meat.
Non-game substitution: Pretty much any meat would do the trick!
Vegetarian substitution: Leave off the meat.