Experience a burst of flavours 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!
Turkish-Inspired Pesto and Hot-Honey Eggs
Ingredients
- 1/4 cup (60 mL) fresh chives
- 1/4 cup (60 mL) fresh parsley (Italian or curly)
- 1 large or 2 small garlic cloves, peeled
- 1 1/2 tsp (7 mL) red wine vinegar
- 1/4 cup (60 mL) extra-virgin olive oil
- Salt and pepper, to taste
- 2 Tbsp (30 mL) raw honey
- 1 tsp (5 mL) dried red pepper flakes
- 2 Tbsp (30 mL) white vinegar or lemon juice
- 4 large organic eggs
- 1 cup (250 mL) thick Greek yogurt (optional: strained through a cheesecloth for excess liquid)
- 1 to 2 pieces sourdough bread, toasted
Directions
01
In small bowl, blend chives, parsley, garlic, red wine vinegar, and olive oil. Season with salt and pepper, to taste. Set aside.
02
In small bowl, mix honey and red pepper flakes. Set aside.
03
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.
04
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.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
