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
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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.
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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.
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