Experience a burst of flavors with creamy yogurt, soft poached eggs, bright chive pesto, and a drizzle of homemade hot honey, all served with crunchy sourdough.
The more pesto, the better!
This chive pesto freezes exceptionally well. It’s perfect for storing in an ice-cube tray and grabbing directly out of the freezer for quick use in things like pasta dishes and soups!
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Turkish-Inspired Pesto and Hot-Honey Eggs Bowl
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Ingredients
- 1/4 cup fresh chives
- 1/4 cup fresh parsley Italian or curly
- 1 large or 2 small garlic cloves peeled
- 1 1/2 tsp red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- 2 Tbsp raw honey
- 1 tsp dried red pepper flakes
- 2 Tbsp white vinegar or lemon juice
- 4 large organic eggs
- 1 cup thick Greek yogurt optional: strained through a cheesecloth for excess liquid
- 1 pieces to 2sourdough bread toasted
Instructions
- In small bowl, blend chives, parsley, garlic, red wine vinegar, and olive oil. Season with salt and pepper, to taste. Set aside.
- In small bowl, mix honey and red pepper flakes. Set aside.
- In small pot, fill halfway with water and add vinegar; bring to a simmer, then poach eggs for about 3 minutes, until whites are set.
- To serve, spread yogurt into bottom of serving bowl, top with poached eggs, and drizzle chive pesto and hot honey over eggs. Serve with toasted sourdough.
