Breakfast
Jammy Eggs with Yoghurt and Fig Butter
Prep
10 minutes
Cook
7 minutes
Yield
2
This jammy eggs recipe with yogurt and fresh fig butter is bougie without being time consuming.
Oh baby, who doesn’t love jammy eggs? This recipe is the perfect, wholesome breakfast that will fill you up, and give you the energy you need for the day. Paired with yoghurt and fig butter for an elevated breakfast appeal, this recipe needs to be on your next brunch menu.
Why you’ll love jammy eggs:
- Hearty: Eggs are such a hearty and healthy breakfast and when they’re jammy you can dip your toast in them and make it even tastier
- Easy: This jammy eggs recipe will only take you 17 minutes to create
- Flavorful: The addition of yoghurt and fig butter really elevates these jammy eggs and takes them to another level
Ingredient Notes:
Figs: Figs are a good source of calcium and potassium. These minerals work together to help with bone healthy. Not to mention they are delicious!
Eggs: Eggs are a complete protein that are nutrient dense and despite popular belief, they have “good” cholesterol.
How to make jammy eggs:
To make the fig butter,
- Add the figs to a large pan with olive oil over medium-high heat.
- Cook for 5 – 8 minutes to lightly roast and soften the figs.
- Remove from heat and mash in a small bowl. Set aside to cool for 5 – 10 minutes.
- Add the softened butter and mix to combine.
To make the toast,
- Toast the sourdough bread and spread some of the fig butter on top.
- Cut the toast into strips and set aside.
- On a plate, evenly spread the Greek yogurt in the middle.
- Slice the figs and arrange on the plate along with the red onion and basil.
- Place the sourdough bread strips on one side of the plate and set the prepared soft-boiled eggs on the other side.
- Season the dish with salt, pepper, and chili flakes, and drizzle honey over top.
- Cut the eggs in half to expose the yolks, serve immediately, and enjoy!
Expert Tips & FAQ:
What do I use fig butter for? Enjoy the fig butter with muffins, biscuits, and crackers, or use it for cooking savory or sweet dishes for extra flavor!
How do I store fig butter? Store the fig butter in an airtight container in the fridge for 1 month or in the freezer for up to 3 months.
I don’t like Greek yoghurt: Swap the Greek yogurt with coconut yogurt or even whipped feta!
Get Creative: Customize this dish however you would like, be creative! Use maple syrup, add fresh mint, roast the figs, use gluten-free bread or even enjoy with rice cakes!
How do I store this dish? Store the components of this dish in the fridge separately for 3 – 4 days or, store the completed dish for 1 – 2 days. Fresh is always best when it comes to eggs.
Other breakfast recipes you’ll love:
- Vegetarian Breakfast Pizza
- Savory Steel Cut Oats
- Vegan Breakfast Casserole
- Low GI Breakfast Under 5-Minutes
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Jammy Eggs with Yoghurt and Fig Butter
Ingredients
For the Fig Butter,
- ½ cup butter softened
- 5 California Figs halved
- 1/2 tsp. salt
For the Toast,
- 1 or 2 slices sourdough bread
- 2 eggs soft-boiled
- 2 California Figs thinly sliced
- ½ cup Greek yogurt
- ¼ red onion thinly sliced
- ½ cup basil
- 1 – 2 tbsp. honey
- Salt pepper, and red chili flakes to season
Instructions
Instructions
To make the fig butter,
- Add the figs to a large pan with olive oil over medium-high heat.
- Cook for 5 – 8 minutes to lightly roast and soften the figs.
- Remove from heat and mash in a small bowl. Set aside to cool for 5 – 10 minutes.
- Add the softened butter and mix to combine.
To make the toast,
- Toast the sourdough bread and spread some of the fig butter on top.
- Cut the toast into strips and set aside.
- On a plate, evenly spread the Greek yogurt in the middle.
- Slice the figs and arrange on the plate along with the red onion and basil.
- Place the sourdough bread strips on one side of the plate and set the prepared soft-boiled eggs on the other side.
- Season the dish with salt, pepper, and chili flakes, and drizzle honey over top.
- Cut the eggs in half to expose the yolks, serve immediately, and enjoy!
Video
Notes
Store the fig butter in an airtight container in the fridge for 1 month or in the freezer for up to 3 months.
You can serve this dish for breakfast any day of the week, it is packed with nutrients and is SO DELICIOUS!
Swap the Greek yogurt with coconut yogurt or even whipped feta!
Customize this dish however you would like, be creative! Use maple syrup, add fresh mint, roast the figs, use gluten-free bread or even enjoy with rice cakes!
Store the components of this dish in the fridge separately for 3 – 4 days or, store the completed dish for 1 – 2 days. Fresh is always best!
