Spicy Butter Yogurt Bowl with Crispy Shallots & 7-Minute Egg
A vibrant bowl featuring creamy yogurt, spicy butter, crispy shallots, and a soft-boiled egg, perfect for breakfast or a satisfying snack.
Servings: 2 servings
Calories: 320kcal
Ingredients
Yogurt Base
- 1 cup thick Greek yogurt The star of the dish, rich and tangy.
- to taste tsp salt Enhances flavors without overwhelming.
- pinch optional: cumin or za’atar Adds aromatic depth.
Butter Mixture
- 2 tbsp butter Creates a luscious drizzle.
- 1 tsp gochujang Adds spicy-sweet depth.
- 1 clove garlic Infuses butter with aroma.
- 1 tsp lemon juice Balances the richness.
- 1/2 tsp chili flakes or paprika Adjust heat level.
Toppings
- 1 egg soft-boiled for 7 minutes Provides creamy richness.
- 2 tbsp crispy shallots Adds irresistible crunch.
- to taste chili oil or fresh herbs For garnish.
Instructions
Cooking the Egg
- Bring a small pot of water to a gentle boil, add the egg, and set a timer for 7 minutes.
- Once the timer goes off, plunge the egg into an ice bath to stop the cooking process. Let it cool, then peel and slice it in half.
Preparing the Yogurt Base
- In a mixing bowl, season the thick Greek yogurt with salt to taste.
- Spread the seasoned yogurt evenly in a shallow serving bowl.
Sizzling the Butter
- Heat the butter in a pan over medium heat until bubbling.
- Add the gochujang, pressed garlic, and chili flakes or paprika. Stir until the mixture is glowing red and fragrant.
Assembly
- Gently place the halved soft-boiled egg in the center of the yogurt base.
- Pour the sizzling butter over the yogurt and egg.
- Generously scatter crispy shallots over the top.
- Drizzle with chili oil or sprinkle fresh herbs before serving.
Notes
Ensure not to overcook the egg and keep an eye on the garlic to prevent burning. Use high-quality Greek yogurt for the best flavor.