Bitchin’ bacon & eggs

I dig the whole runny egg & yogurt combination -  this is my version. The show stopper however, is the garlic & herb oil that gets drizzled on top. You can literally put it on anything….The cool temp of the yogurt with the warm eggs & crispy bacon is the perfect texture adventure for your morning.

Total Time: 30 min.

Servings: 2

Ingredients

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4  eggs

3  cloves of garlic

1  sprig chives

1 tbsp red pepper flakes

½ lb bacon  

2  russet potatoes 

1 sprig dill 

½ cup yogurt 

2 tbsp EVO

1 tsp smoked maldon sea salt

1 small yellow onion

1 tsp white vinegar

To Do

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1. Mince garlic and chives. Heat oil in a small saucepan for about 1 min. Add garlic, chives & red pepper until fragrant. About 2 min. Set aside

2. Boil water in a small pot. Add vinegar and spin water with spatula to make circular current. Gentle crack eggs into water and poach until whites set about 3-4min. Pull eggs out gently with a slotted spoon onto a paper towel. (You can also boil eggs in water for 7 minutes & 30 seconds for fully cooked white, but almost set runny yolks. If you like more structure to your egg whites) 

3. Small dice onion, potatoes & bacon. Sear all 3 in the same order in a hot pan until brown & crispy.

4. Spread yogurt evenly on a plate, place bacon & potato mixture on top. Gently lay eggs over. Drizzle garlic chives oil all over and sprinkle with fresh dill and smoked salt. Enjoy!