Any Breakfast Lover NEEDS to Know How to Make This

By Chef Billy Parisi · 20 min

Ingredients

Instructions

1. In a small bowl, mix the yogurt with salt and pepper and set aside.
2. In another small bowl, mix the dill with the olive oil and set aside.
3. Melt the butter in a medium saucepan over low to medium heat. Stir in the aleppo pepper and paprika, cook for 1 minute, then turn off the heat and set aside.
4. Bring a medium to large pot of water to a strong simmer, with some bubbles breaking the surface, over low-medium heat. Add the vinegar.
5. Drain the loose watery whites from each egg by cracking it into a strainer.
6. Lower the eggs into the water one at a time, a few inches apart. For over-easy, cook 90 seconds to 2 minutes; add 30 to 45 seconds for over-medium, or 2 more minutes for over-hard.
7. Lift the eggs out and rest them on paper towels to drain.
8. Spread the garlicky yogurt on a plate, drizzle with some dill oil, and add the eggs. Season gently with salt and pepper, then spoon over some of the aleppo butter.
9. Finish with mint if you like, and serve with toasted bread for dipping if you like.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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