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Fill a large pot with about 5 inches of water and bring to a rolling boil over high heat; fill a large bowl with cold water and ice. Lower the heat until the water is at a rapid simmer. Gently lower 8 large eggs into the water one at a time. Boil for exactly 6 minutes and 30 seconds. Using a slotted spoon, transfer the eggs to the ice bath. Let sit in the ice bath for 2 minutes, then peel the eggs under running water and set them aside.
Prepare the following, adding them to a medium bowl: Mince 1 garlic clove. Finely grate the zest 1 medium lemon, then juice the lemon. Finely chop until you have 2 tablespoons fresh basil leaves, 2 tablespoons fresh dill, and 2 tablespoons fresh chives. Add 2 cups Greek yogurt, 2 tablespoons extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.
Cut 4 (1-inch thick) slices crusty bread. Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add 2 of the slices and cook until golden brown and crisp, about 2 minutes per side. Transfer to a large platter. Repeat with the remaining 2 tablespoons unsalted butter and bread.
Spread the yogurt mixture on the bread, then top each toast with 2 of the eggs. Using the back of a spoon, gently smash the eggs. Sprinkle with more kosher salt, black pepper, and herbs, and drizzle with more olive oil.