Description
A vibrant and delightful dish featuring soft-boiled eggs, tender beetroot, tangy yogurt, and a hint of heat from chili butter, perfect for brunch.
Ingredients
Scale
- 4 eggs
- 1 medium beetroot, cooked and diced
- 1 cup plain yogurt
- 1–2 tablespoons butter
- 1–2 teaspoons chili powder or fresh chopped chili
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Bring a pot of water to a boil and gently add the eggs. Cook for about 6-8 minutes for soft-boiled eggs.
- Once done, remove the eggs and place them in ice water to cool.
- While the eggs are cooking, prepare the chili butter by melting the butter in a small pan over medium heat and adding the chili powder. Stir and cook for about a minute before setting aside.
- In a bowl, mix the yogurt with salt and pepper to taste.
- Once the eggs have cooled, peel them and slice them in half.
- To serve, place a dollop of the yogurt on a plate, add the diced beetroot, and top with the halved eggs. Drizzle with the chili butter and garnish with fresh herbs, if desired.
Notes
Best served fresh; consume within 2 hours of preparation. Store leftovers in an airtight container for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Brunch
- Method: Boiling
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 372mg