fried eggs with garlic yogurt sauce

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I had no idea what I was in for when I planted mint in my backyard this spring. Not only did I not realize that it would encroach on the basil and oregano to either side of it, not to mention the jalapeno on the other side of the raised bed, but I’m not a big mint eater anyway. Mostly I figured it would make a pretty garnish for desserts.

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When I started to see what I was in for as a mint-grower, I thought I might get into mojitos, but as refreshing as they are, my loyalty still lies with margaritas. Eventually I gave up and let the mint have its way with my raised bed. It went to flower, which happily drew pollinators to my garden for the acorn squash, cucumber, and pea and/or green bean seeds I planted on a whim after all of my tomato plants died.

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This is one of the few recipes I’ve used mint in regularly this summer, and one of the only savory dishes I like it in. It’s a perfect weekend breakfast, in that it’s easy, healthy, filling but not too filling, and of course, it tastes good. It’s a classic favorite combination of breakfast foods, with eggs on toast covered in sauce, but instead of a rich sauce of egg yolks and butter, it’s a garlicky minty yogurt sauce

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One year ago: Raspberry Lemon Petits Fours
Two years ago: Pumpkin Cupcakes (comparison of 3 recipes)
Three years ago: Lavash Crackers

Printer Friendly Recipe
Fried Eggs with Garlic Yogurt Sauce (original recipe from Linda and Fred Griffith’s Garlic Garlic Garlic via my brother)

Serves 2-4

I’ve simplified the recipe even more than the original, which called for poached eggs plus a butter sauce; I only wanted to use one pan, not two, so I fry the eggs in the seasoned butter and then drizzle any liquid remaining in the skillet over the cooked eggs.

¾ cup Greek yogurt
2 garlic gloves, pressed through a garlic press or minced and mashed
2 teaspoons fresh mint, minced
salt
1 tablespoon butter
⅛ teaspoon cayenne
4 large eggs
4 small pitas or slices of toast or 2 English muffins

1. In a small bowl, stir together the yogurt, garlic, mint, and a pinch of salt. Set aside.

2. In a medium nonstick skillet over medium heat, melt the butter with the cayenne and a pinch of salt. Crack each egg into a small dish; tip them into the prepared pan and sprinkle with salt. Cover the pan, lower the heat to medium-low, and cook for 5-7 minutes for over-medium eggs.

3. Place the pita or toast on plates. Top each with a fried egg and a spoonful of the yogurt sauce, then drizzle any remaining seasoned butter from the skillet over the tops of the eggs. Serve immediately.

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Comments

  1. Shawnda says:

    I put my mint in a pot – not even the drought could kill it! And this sounds *so* good – I love the idea of using a yogurt sauce on eggs.

  2. Cate says:

    I think I may have the blackest thumb ever…my mint is reeeally struggling :(

  3. Wow I never would have thought to pair eggs with a savory yogurt. This sounds uniquely delicious!

    My brother’s backyard might as well be ALL mint, it has completely over taken his grass. I love it :-)

  4. Karen says:

    Oh my! This is such a unique recipe. I’ve never seen an egg and yogurt sauce combo before. I’ve got fresh mint leaves I will use for a mint chicken stir fry recipe. I can use some of those to make way for this! Thanks for sharing!

  5. Alli says:

    I have such a love hate with mint. I always think I am not going to like dishes with it in them but then I am caught off guard when I realize the hint of mint makes the dish. I can’t wait to try this. I love savory yogurt.

  6. i have a ton of mint on my balcony…this looks like a great way to use some of it up :)

  7. Now I really want some eggs for breakfast! This looks delish!

  8. Your eggs are cooked to perfection! What a delicious combination of flavors

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