Separately, eggs and yogurt are both worthy components of your breakfast table, but together they are an equally amazing team. This may sound strange to you—but stay with me.
Think about it: Eggs and cream or milk are a pretty traditional match. Scrambled eggs, for instance, are perfectly good on their own, but it's pretty common to add a bit of dairy for a little extra creaminess. So who says eggs’ partner in this dream team has to be restricted to a particular milk product? Yogurt not only contributes that same creamy element to your favorite egg dishes, but it also adds reasonable heft and a delightfully unexpected tang where something like milk would otherwise fall short.
Here's how to try it:
Take a cue from Rose Shulman and use strained or Greek yogurt as the dairy in your frittata.
Make eggs en cocotte using yogurt for an unconventional take on this traditional dish (try the same substitution in your next quiche!).
Try spreading thick yogurt on toast and drizzling it with olive oil before piling on your personal preference of prepared eggs (add smoked salmon for something truly special).