For a recipe to be good, it tells you how to get the intended meal on the table. But for a recipe to be great, it teaches you something that you can take away. This recipe fits the bill. You’ll make a chile butter that not only tastes delicious drizzled over poached eggs, yogurt, and pita, but would be equally at home stirred into pasta, drizzled onto store-bought hummus to fancy it up, or tossed with roasted vegetables. Plus, once you’ve got the hang of the method, you can experiment with different spice and flavor combinations.
1 cup full-fat Greek yogurt
2 teaspoons chopped fresh dill, plus sprigs for serving
1 small garlic clove, finely chopped
Freshly ground black pepper
3 tablespoons unsalted butter
2 teaspoons sesame seeds
½ teaspoon red pepper flakes
Flaky sea salt
1 tablespoon olive oil
8 large eggs
Fresh mint leaves, for serving
Sat fat 10.60g
How to Make It
Preheat oven to 350°F. Mix yogurt, dill, garlic, ¼￼ teaspoon kosher salt, and several grinds of pepper in a small bowl.
Melt butter in a small skillet over medium-low. Add sesame seeds, red pepper flakes, and a pinch of flaky salt; cook until fragrant, about 2 minutes. Remove from heat. Place pitas on a baking sheet, brush both sides with oil, and season with a pinch each kosher salt and pepper. Bake until puffed and warm, about 5 minutes.
Meanwhile, bring 2 inches of water to a gentle simmer in a large skillet. Crack 4 eggs into skillet and poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, carefully transfer cooked eggs to paper towels to drain. Repeat with remaining 4 eggs.
Arrange pitas on serving plates. Top with yogurt, eggs, chile butter, dill sprigs, mint, and a pinch of flaky salt.
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