Turkish-Inspired Pesto and Hot-Honey Eggs Bowl
Servings
4
Servings
4
Ingredients
  • 1/4cup fresh chives
  • 1/4cup fresh parsleyItalian or curly
  • 1 large or 2 small garlic clovespeeled
  • 1 1/2tsp red wine vinegar
  • 1/4cup extra-virgin olive oil
  • Salt and pepperto taste
  • 2 Tbsp raw honey
  • 1tsp dried red pepper flakes
  • 2 Tbsp white vinegar or lemon juice
  • 4 large organic eggs
  • 1cup thick Greek yogurtoptional: strained through a cheesecloth for excess liquid
  • 1pieces to 2sourdough breadtoasted
Instructions
  1. In small bowl, blend chives, parsley, garlic, red wine vinegar, and olive oil. Season with salt and pepper, to taste. Set aside.
  2. In small bowl, mix honey and red pepper flakes. Set aside.
  3. 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.
  4. 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.