Turkish-Inspired Pesto and Hot-Honey Eggs Bowl

Servings

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

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.