This easy breakfast ticks all the boxes — soft-boiled eggs, creamy herbed yoghurt, spicy dukkah, and peppery greens loaded onto crunchy sourdough. Fresh, fast, healthy, and seriously satisfying any day of the week!
Ingredients
- 4 large eggs
- 4 slices sourdough bread, toasted
- ½ cup Re Natural yoghurt
- 1 small garlic clove, finely grated or crushed
- 1 ½ Tbsp chopped fresh herbs (e.g. parsley, dill, chives, basil or mint)
- Juice of half a lemon
- 1 tsp wholegrain mustard
- Salt and pepper, to taste
- 2–3 tsp dukkah
- A handful of fresh rocket or sprouts (or mix of both)
- Extra virgin olive oil, for drizzling
Instructions:
- In a small bowl, stir together the yoghurt, garlic, mustard, 1 tablespoon of the herbs, and the lemon juice. Season with salt and pepper to taste, then set aside.
- Bring a pot of water to a gentle boil. Using a spoon, carefully lower in the eggs and cook for exactly 6½ minutes — this will give you just-set whites with lovely runny yolks. Transfer straight into a bowl of ice water and let them cool for a minute or two to stop the cooking. Peel once cool enough to handle.
- Spread a generous layer of herbed yoghurt over each slice of toasted sourdough. Add a handful of rocket or sprouts, spreading out evenly. Slice the eggs in half or quarters and nestle them on top.
- Finish with a generous sprinkle of dukkah, a drizzle of olive oil, and the remaining herbs. Add a final pinch of salt and pepper to taste.
- Note: You can prep the herbed yoghurt ahead of time — it keeps well in the fridge for a couple of days and also works well with roasted veg, nourish bowls or as a dip.
